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Lamb, Peppers & Chilli Pizza
Designed for professional chefs, check out this Lamb, Peppers & Chilli Pizza recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Italian Tomato Base.
Ingredients
Lamb, Peppers & Chilli Pizza
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Rs0.0
The Dough:
All-purpose Flour
/kg
1.0 kg
0%
Salt
/g
30.0 g
0%
Instant yeast
/g
15.0 g
0%
Lukewarm water
/ml
650.0 ml
0%
The Filling:
Olive oil
/ml
60.0 ml
0%
Onion, diced
/g
200.0 g
0%
Lamb, mince
/g
800.0 g
0%
Ginger and garlic, paste
/g
100.0 g
0%
Black pepper crushed
/g
20.0 g
0%
Baking:
Knorr Italian Tomato Base (12x700g)
/g
400.0 g
0%
Mozzarella cheese, shredded
/g
400.0 g
0%
Cheddar cheese, grated
/g
400.0 g
0%
Crushed red chilli
/g
30.0 g
0%
/
The Dough:
-
All-purpose Flour 1.0 kg
-
Salt 30.0 g
-
Instant yeast 15.0 g
-
Lukewarm water 650.0 ml
The Filling:
-
Olive oil 60.0 ml
-
Onion, diced 200.0 g
-
Lamb, mince 800.0 g
-
Ginger and garlic, paste 100.0 g
-
Black pepper crushed 20.0 g
Baking:
-
Mozzarella cheese, shredded 400.0 g
-
Cheddar cheese, grated 400.0 g
-
Crushed red chilli 30.0 g
Preparation
-
The Dough:
- Combine the flour, salt, and yeast in a bowl. Add just enough water to make the mixture form a ball of dough with no dry flour left on the bottom of the bowl.
- Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
- Place the dough in a lightly greased bowl, cover with cling film and leave in a warm place to prove for 45 minutes, or until doubled in size.
- Divide the dough into equal balls.
- Flour each dough ball, then cover with cling film, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
- Dust a clean surface and the dough with a little flour and roll it out into a rough circle, about ½cm thick.
-
The Filling:
- Sauté onions and lamb mince with ginger garlic paste. Season with black pepper and salt. Cook until crispy but not dry.
-
Baking:
- Spread the Knorr Professional Italian Tomato Base over the surface of the dough with the back of a spoon.
- Spread the minced mixture over top. Finally, add the shredded cheese. Bake the pizza in a 220°C preheated oven for 12-15 minutes or until the crust is golden brown. Sprinkle some crushed chilli if desired.
