I had a lot of leftover lamb from the other night. I divided the meat into two bags- one went into the freezer and one in the fridge. I plan on making a lamb ragu served on top of pasta or even better- polenta, in a few weeks.
The leftover meat in the fridge will be used for pizza.
We love making pizza at home- we usually do it on Friday evenings. I buy some dough from a local pizzeria. One ball of dough is good enough to make four to five individual pizzas.
As usual, I always have fresh tomato sauce in the fridge. I love using it for the pizzas- nothing like your own homemade, delicious sauce.
I made a quick topping with cremini mushrooms, chopped up lamb and some white truffle paste- the secret ingredient. It gives the dish a very rounded, complex flavor- one of my favorite things to add to pasta, etc.
The pizzas were delicious- especially because of the lamb and the truffle paste. Try this combination next time you are looking for a new topping for your pizza.
- One large pizza dough from a pizzeria cut into four pieces
- ¼ cup all-purpose flour
Preheat convection oven (preferred) to 450 degrees F.
Take one piece and form into a round ball and using some of the all-purpose flour roll into a 9-inch circle. Keep aside.
- 1 cup fresh tomato sauce
- 1 cup shredded mozzarella
Spread the tomato sauce on each rolled out pizza dough. Sprinkle the shredded cheese evenly and keep aside.
- 1 cup finely chopped left over roast lamb
- 10 ounces cremini mushrooms, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon truffle paste
Heat a large frying pan with the olive oil. Add the chopped mushrooms and sauté over high heat till they begin to wilt. Add the chopped lamb and sauté for 3 to 4 minutes. Add salt and truffle paste. Stir and cook for another minute or two. Turn the heat off and keep aside.
Add about 1/3 of a cup of the mushroom topping onto the pizzas and bake for 8 to 10 minutes or till crispy and golden brown. Serve hot.