Asian Lamb Pizza Recipes

Steps:

• Make the dough: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes. Whisk both flours and the salt in a large bowl. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
• Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
• Meanwhile, make the topping: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, the lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 teaspoon salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minute. Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
• Make the sauce: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.
• Preheat the grill to medium. Cut twelve 9-inch squares of parchment paper. Stretch each piece of dough into an 8-inch round, brush with olive oil on both sides and stack the rounds, separating each with parchment.
• Invert the dough onto the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving a border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes. Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce.

Steps:

• Preheat broiler.
• Thinly slice whole onion.
• Heat large nonstick saute pan to very hot, reduce heat to medium high and spray with pan spray. Add onion, and saute for a few minutes, until it begins to soften and color.
• Add ground lamb, and saute until it is browned, stirring to break up.
• Wash, trim and thin-slice tomatoes; wash and, if needed, peel carrots. Using thin slicing blade of food processor, process the carrots. When lamb is browned, add tomatoes and carrots, and reduce heat to low.
• Wash, seed and rinse pepper. Remove tough outer layers from lemon grass, trim the bottom and very thinly slice the bulbs of the lemongrass. Add lemon grass and pepper to lamb. Wash and very finely slice the lime leaf, and add to lamb along with the fish sauce. Cover, and cook over very low heat until the vegetables are tender.
• Put two of the tortillas under the broiler for about a minute, until they begin to brown and puff. Remove, top each with a quarter of the lamb topping and serve.
• Repeat for the two remaining tortillas and the topping.

Steps:

• 1. Make the dough and let rise the first time as directed.
• 2. To make the topping, in a large, heavy frying pan, heat 1 tbsp of the oil over medium-high heat. Add the lamb and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a bowl, then discard the fat in the pan.
• 3. Return the pan to medium heat and add the remaining 1 tbsp oil. Add the onion and garlic and sauté until tender and lightly golden, about 8 minutes. Return the lamb to the pan, add the thyme and oregano, and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes and stock and crush the tomatoes with a fork to release the flavor. Reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated and the mixture is thick, about 45 minutes. Season with the salt and pepper. Remove from the heat and let cool completely.
• 4. Meanwhile, divide the dough into 4 equal pieces, shape each piece into a disk, and let rise for a second time as directed. Preheat the oven to 400°F (200°C). Dust 2 large rimmed baking sheets with cornmeal.
• 5. On a lightly floured work surface, roll out 1 dough disk into a round about 6 inches (15 cm) in diameter and 1/2 inch (12 mm) thick. Pinch around the edge to create a 1/2-inch (12-mm) rim, and place the round on one-half of a cornmeal-dusted baking sheet. Arrange one-fourth of the lamb mixture evenly over the crust, leaving the rim uncovered. Repeat to assemble the second pizza, placing it next to the first one on the other half of the baking sheet.
• 6. Bake until the dough is set and golden brown, 10-12 minutes. Meanwhile, assemble the remaining 2 pizzas on the second pan and slip them into the oven when the first batch is done. Cut all the pizzas into slices and serve.

Steps:

• Combine all marinade ingredients. Season lamb chops with salt and pepper and massage the marinade into meat for 5 to 10 minutes. Let marinate 4 to 6 hours in refrigerator.
• Broil to perfection (about 2 to 3 minutes per side for medium rare, or to your liking.)

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Mix onion, cilantro, and lemon juice together in a bowl; set aside. Dust a baking sheet with flour.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir lamb in the hot skillet until mostly cooked through, breaking into little pieces with the back of a wooden spoon, 5 to 6 minutes.
• While the lamb is cooking, stretch dough out onto the prepared baking sheet until you get an oval shape. Let rest for 1 minute, and stretch it again if it shrinks.
• Bake dough in the center of the preheated oven until puffy and mostly cooked, 5 to 7 minutes.
• Add tomato paste, garlic, cinnamon, cumin, paprika, salt, and pepper flakes to the cooked lamb. Mix it all together and cook until fragrant, 1 to 2 minutes.
• Remove dough from the oven and brush with remaining 1 tablespoon olive oil. Add lamb mixture and evenly distribute over the crust.
• Return pizza to the oven and bake for 2 minutes. Turn on the broiler and broil until crust is golden brown, 2 to 3 minutes longer.
• Remove pizza from the oven. Transfer to a cutting board and cut into 8 pieces. Top with the onion-cilantro mixture.