Peruvian Lamb Pizza
Recipes
1 min read
Ingredients
| 250 | gr | Pizza dough, rolled into 28cm round |
|---|---|---|
| 250 | gr | Anchor Food Professional IQF extra stretch + Mozzarella |
| 150 | gr | Pizza sauce cumin |
| 80 | gr | Cumin Lamb, cooked |
| 1 - 2 | Ttsp | Sliced chilli |
| 50 | gr | Sliced olives |
| 50 | gr | Roast potato, diced |
| Garnished w/ | ||
| 1 | ea | Egg, hard-boiled |
| 3 | Tbspn | Huancaina sauce (yellow Aji Amarillo chilli cheese sauce) |
Cumin roasted Lamb Mince:
| 500 | gr | Lamb mince |
|---|---|---|
| 2 | Tbspn | Cumin seeds (toasted and ground) |
| 1 | tspn | Sweet paprika |
| Olive oil | ||
| Season to taste |
Huancaina sauce (chilli cheese sauce):
| 6 - 7 | gr | Large yellow chilli peppers, roasted peeled and pureed or 125g jarred aji Amarillo paste |
|---|---|---|
| 4 | Tbsp | Olive oil |
| 125 | gr | Shallots, rough chopped |
| 2 | ea | Garlic cloves |
| 150 | ml | Anchor blue top milk |
| 500 | gr | Mainland creamy feta |
| 20 - 50 | gr | Bread, stale is better (preferably sourdough) |
| Salt to taste | ||
| Freshly ground black pepper, to taste |
Method
- Evenly spread pizza sauce onto the base working from the inside to the outside leaving 1-2cm for the crust.
- Evenly spread cheese over the tomato base, working from the outside inwards to the center.
- Top the pizza with cumin lamb, potato, olives and sliced chilli.
- Bake in oven @250°C for 6 mins.
- Slice pizza into 8 equal slices and finish with grated egg yolk and lashings on huancaina chilli cheese sauce.
Cumin roasted Lamb Mince:
- In a bowl, mix the lamb mince, cumin and paprika, and leave covered in the fridge for 2 hours to marinate.
- Season mix to taste.
- On a lined baking tray roughly break into small pieces 1-2g each (like a rough broken meatball)
- Drizzle over olive oil and bake @160c for 5mins. Ensuring it stays moist and a touch undercooked so it can finish cooking on the pizza and not dry out.
Huancaina sauce (chilli cheese sauce):
- Remove and discard the seeds from the yellow chile peppers and chop the peppers into 1-inch pieces.
- Heat the oil in a skillet; add the onion, garlic, and chilli (or paste) and sauté until the onion has softened 3 to 5 minutes. Remove from the heat and let cool.
- Place the onion/chile mixture in a food processor or blender.
- Add the milk and blend.
- Add the feta cheese and bread, and blend until smooth.
- The sauce should be fairly thick, if not thick enough, add a little more bread.
- Season the sauce with salt and pepper to taste.
