Lambissimo Pizza

Pizza with Lamb and pea puree

Pizza with Lamb and pea pureeLambnesia triggered an Australia Day pizza reaction. Take a lamb backstrap, drizzle with oil, and rub with a tablespoon each of crushed Tasmanian mountain pepper and wattleseed. Rest for half an hour while preparing a sourdough bianca pizza. Roast four cloves of garlic and a small eggplant (about 20 minutes at 200°C for the garlic and 30 minutes for the eggplant) until soft. Blanch a cup of frozen peas with a sprig of mint. Puree peas, eggplant, and garlic with a squeeze of lemon and a slosh of olive oil. When pizza base has baked for 15 minutes at 220°C, spread with puree and strew with torn, thin slices of Australian prosciutto (not imported). Bake pizza for another 10 minutes until base and prosciutto are crispy. Meanwhile grill or barbeque the backstrap for 5 minutes each side.  When pizza and lamb are ready, slice lamb and arrange over the pizza, embellish with finely sliced basil and mint.

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