Millennium pizza
Makes 2
This is a delicious combination of spicy ground lamb, chunky tomato sauce, Kalamata olives, and feta.
SAUCE
| 1 | clove garlic, chopped |
| 6 | fresh basil leaves, chopped |
| 2 | cans (about 15 ounces) diced tomatoes, drained |
| 2 | tablespoons tomato paste, or more to taste |
| Salt and pepper, to taste | |
| 1/2 | teaspoon sugar |
2. Refrigerate the sauce for at least 1 hour.
TOPPING
| 12 | ounces ground lamb |
| 1 | teaspoon dried oregano |
| 1/2 | teaspoon dried thyme |
| 1/2 | teaspoon ground allspice |
| Salt and pepper, to taste | |
| 1 | clove garlic, finely chopped |
| 3 | tablespoons red wine vinegar |
| 2 | rounds pizza dough (see recipe) |
| 2 | tablespoons olive oil |
| 1 | cup shredded mozzarella |
| 1/2 | cup chopped red onion |
| 3/4 | cup pitted Kalamata olives, halved |
| 1 | cup crumbled feta cheese |
1. In a large dry skillet, cook the lamb over medium-high heat, breaking it up into small clumps with the edge of a spoon. Spoon off the excess fat.
2. Stir in the oregano, thyme, allspice, salt, pepper, garlic, and vinegar. Simmer for 5 minutes.
3. Prepare the grill for medium-high heat with a hot and a cooler side. Place both rounds of dough on the grill (or do this one at a time) for 3 minutes or until the undersides are browned. Transfer the crusts, grilled side up, to baking sheets. Brush the grilled sides with oil, sprinkle with mozzarella, and drop spoonfuls of the tomato sauce on top. Sprinkle with the spiced lamb, onion, olives, and feta.
4. Slide the pizzas onto the cooler section of the grill. Grill for 5 to 8 minutes, rotating them occasionally. Cover the grill to heat the toppings. Use tongs to pull the pizzas onto a cutting board. Cut into quarters. Adapted from "Grilled Pizzas & Piadinas"
