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Perfect Spring Pizza

LizaLeigh
Bursting with spring flavours, this pizza is the perfect way to celebrate the end of winter.
Prep Time 4 hrs
Cook Time 25 mins
Slow Cooker 8 hrs
Total Time 4 hrs 25 mins
Course Main Course, Pizza
Cuisine canadian, Italian
Servings 4 Medium Pizzas

Ingredients
  

Slow Cooked Lamb

  • 2 Lbs Boneless Lamb Leg
  • 2 tsp Salt
  • 2 Tbsp Herb de Provence Linked below
  • 500 ml Hard Apple Cider
  • Olive Oil for Searing

Quick Radish Pesto

  • 2 cups Radish Greens
  • 1 cup Basil Leaves
  • 2 cloves Garlic
  • 1 1/2 cups Toasted Pistachios
  • 3/4 cup Fresh Parmesan Grated
  • 1 cup Olive Oil
  • Salt and Pepper To Tastes

Pizza

  • 1 Recipe Basic Pizza Dough Linked Below
  • 1 cup Radishes Fresh or Pickled, Sliced.
  • 1 cup Marinated Artichoke Hearts Halved or quartered
  • 1 Ball Buffalo Mozzarella
  • 4 Spring Onions Sliced
  • Small Bunch Fresh Pea Shoots
  • Small Bunch Fresh Mint Leaves picked
  • Olive oil For Drizzling
  • Corn Meal For dusting pizza Peel

Instructions
 

Slow Cooked Lamb

  • Heat oil in a heavy skillet over medium heat.
  • Remove any string or netting from your lamb leg. Pat the meat dry with paper towel. Season all over with salt and Herb de Provence. 
  • Sear the leg for a minute or so on each side to get a nice crust. 
  • Place your seared lamb into a slow cooker. Pour the cider over it. Set it to low heat and allow to cook for 8 hours. 
    Meat should be shredding apart.
  • Allow meat to cool on a cutting board until it can be handled. Shred it with two forks. Set aside until ready to top pizzas. 

Pesto

  • Combine All ingredients except the oil in a food processor. Pulse a few times to start the mixing. Then run on full while pouring the oil in the top. Blend a few more seconds until only a little bit coarse. 
    Add more oil as needed to get a slightly thin consistency. You want to be able to spread this thinly over your raw pizza crust. Season to Taste. Set aside.

Assembly

  • About 2.5 hours before your lamb is ready, start your pizza dough. Your dough balls should be ready to roll out when you are ready with the rest of the toppings. 
  • Dice up all your toppings and have them at the ready for topping. 
  • Heat your oven to 500F with a pizza stone or up turned baking sheet inside. 
  • Roll out your first dough ball. Thoroughly dust a pizza peel with cornmeal. Lay the pizza dough onto the peel. Spoon on a dollop of pesto and spread it thinly over the whole crust, right out to the edges. Top with radishes and artichokes, followed by shredded lamb. Rip off small pieces of mozzarella and lay on top. 
  • Slide the pizza off the peel onto your hot stone. Bake for roughly 7 minutes, or until the crust is golden, the cheese is browning and the toppings are sizzling nicely. 
    Repeat with your other pizza doughs until you have baked them all.
  • Before serving, top with pea shoots, mint, and green onions. If you have extra pesto, mix it with extra olive oil and drizzle it on top. 
Keyword Artichoke, Lamb, Peas, pesto, Pistachio, pizza, Radish, Spring