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.