This pizza looks complicated because of the different elements, but they’re all easy. Zhoug is spicy and aromatic, refreshing sauce made from chilli, coriander, garlic and spices and originally comes from Yemen. The sauce goes perfectly with the lamb breast shawarma.
4 x 180g Fairway Assured Dough balls
Marinara Sauce
- 30ml olive oil
- 2 cloves garlic minced/crushed
- Pinch of Fairway Assured dried Oregano
- Sea salt
- 350g Fairway assured plum tomatoes
- 30g softened butter and a tablespoon of olive or rapeseed oil for greasing the tray
- 300g of Fairway Assured Monterrey Jack Cheddar Slices or mature grated cheddar
- 300g Fairway Assured grated mozzarella
Toppings
Lamb Shawarma
- 750g rolled lamb breast
- 2 cloves of garlic crushed/minced
- 1 tsp FAB cumin
- ½ tsp FAB oregano
- ½ tsp salt
- Pinch pepper
- FAB kitchen foil for wrapping
Zhoug
- 2 green jalapeno chillies
- 30g fresh coriander
- 1 tsp cumin seeds
- The seeds from 2 cardamom pods (pods discarded)
- 2 cloves garlic
- 100 ml extra virgin olive oil
- ½ lemon
Tahini Sauce
- 3 tablespoons Tahini
- 1 small garlic clove crushed
- ¼ lemon squeezed
- 2 tablespoons water
- Salt and pepper
Garnish
- One small red onion sliced
- A few mint leaves chopped
- Seeds from ¼ pomegranate
- 25g pine nuts
- A 10×14 inch Detroit pizza tray or tray with square edges
Method
Marinara Sauce
1) Sweat the garlic in the oil, in a saucepan
2) Add the tomatoes, bring to heat then turn down to a simmer
3) Add oregano, salt and pepper and simmer for around an hour, stirring a few times in between. Around half way through, mash the tomatoes with a potato masher to break them up and form a more uniform sauce (don’t blend it’s nicer with a little bit of texture)
4) When the sauce has reduced until you’re left with a thick pulpy sauce turn off and put aside.
Lamb Shawarma
1) Put all spices, chopped garlic and seasoning onto the lamb breast, roll up in foil and cook for 1 hour on 180ºC.
2) Leave to cool then slice into thin slices
Zhoug
1) Blend all ingredients together with a stick blender
2) Season with salt and pepper to taste and set aside
Tahini sauce
1) Mix all ingredients together until you get a smooth sauce
To make the Pizza
1) Grease the tray with softened butter and place dough balls at equal distance from each other and the tin edges as you can, cover with greased cling film to avoid them forming a skin.
2) Defrost dough balls in fridge in the greased tray for 24 hours to produce bubbles in the dough that’s like a classic Detroit, the butter will soften the dough also
3) Remove dough from fridge press down, leave the dough in tray out at room temperature for 2-4 hours until risen and puffy again
4) Press down on dough again into corners
5) Shred the Monterrey jack slices and mix with the mozzarella or mix mature cheddar in if using that.
6) Cover the dough with a third of the cheese and part bake in a hot oven around 250ºC if you can, or as hot as yours will go for around 7 minutes
7) Remove the pizza from the oven, put on the rest of the cheese and put plenty around the edges to form the frico crust
8) Place sliced lamb shawarma on top and tomato sauce stripes, bake for another 5-6 minutes until lamb browned and edges caramelised
