Breville the Crispy Crust BPZ600XL Livret D'instructions page 24

RECIPES
SPICy LAMB PIZZA
Makes 4 serves
INGREdIENTS
Pizza paste
3 oz roasted red peppers, chopped
1 large red chili, chopped
1 tablespoon olive oil
Sea salt, to season
Spice rub
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon sea salt
1 tablespoon oil
5 oz lamb fillet, trimmed
6 oz fresh pizza dough
3 cherry tomatoes, halved
1 tablespoon pine nuts
3½ oz haloumi cheese, shredded
3 tablespoons Greek-style yogurt
1 garlic clove, crushed
Lemon juice, to taste
Sea salt, to season
Fresh mint leaves
METHOd
1. Turn the ON/OFF switch to the
ON position.
2. Preheat pizza oven on PRE-HEAT
setting for 20–30 minutes.
3. In the meantime combine peppers,
chili and the oil in a food processor
or blender and process until smooth;
season and set aside.
4. Combine garlic and spices. Coat lamb in
spice rub.
5. In a pan, heat oil and cook lamb on each
side for 1 minute. Remove from heat
but keep in the pan and cover with foil
to rest.
6. Roll out pizza dough to form a 9½ inch
disc and place onto a floured pizza peel.
7. Prick dough with a fork or pizza docker.
8. Spread dough with 2 ½ tablespoons
pureed peppers and top with tomatoes,
pine nuts and haloumi.
9. Select THIN crust setting.
10. Transfer pizza onto pizza stone and
close lid.
11. Cook pizza for 6–8 minutes or until
cooked to your liking.
12. Monitor cooking progress through
viewing window. Topping should be
melted and golden and dough crisp
and brown.
13. Open lid carefully with oven mitt and
remove pizza onto a cutting board.
Combine yoghurt, garlic and season
with lemon juice and salt.
14. Slice lamb thinly and put onto pizza.
Add dollops of yoghurt and sprinkle
with mint.
Cut into 8 wedges and serve immediately.
NOTE
Use leftover pepper puree for another
pizza or add to Bolognese sauce.
NOTE
Adjust dial selector within each crust
setting range to suit your cooked
pizza preference.
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