These pizzas are inspired by a traditional dish served in Middle Eastern restaurants. They are a perfect method to present a new protein and flavor to your children, who are bound to consume them if you call them pizzas.
Active ingredients: 2 tsp chopped fresh thyme leaves,2 cloves garlic, sliced,1 1/2 lb (750 g) ground lamb from the leg,1 tsp kosher salt,1/ 2 cup (4 fl oz/125 ml) beef or lamb stock,2 tbsp olive oil,1 tsp dried oregano,1 tsp newly ground pepper, Pizza Dough,3 cups (18 oz/560 g) canned plum tomatoes, ideally San Marzano, with their juices,2 cups (8 oz/250 g) sliced yellow onion
Guidelines: 1. Make the dough and let increase the first time as directed.,2. To make the topping, in a large, heavy fry pan, heat 1 tablespoon of the oil over medium-high heat. Include the lamb and cook, breaking it up with a wooden spoon, up until browned, about 8 minutes. Utilizing a slotted spoon, transfer the lamb to a bowl, then dispose of the fat in the pan.,3. Return the pan to medium heat and add the staying 1 tbsp oil. Add the onion and garlic and sauté till tender and lightly golden, about 8 minutes. Return the lamb to the pan, add the thyme and oregano, and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes and stock and crush the tomatoes with a fork to launch the taste. Decrease the heat to low and simmer, uncovered, until most of the liquid has actually vaporized and the mix is thick, about 45 minutes. Season with the salt and pepper. Get rid of from the heat and let cool completely.,4. On the other hand, divide the dough into 4 equal pieces, shape each piece into a disk, and let increase for a second time as directed. Preheat the oven to 400 ° F(200° C). Dust 2 big rimmed baking sheets with cornmeal.,5. On a lightly floured work surface area, roll out 1 dough disk into a round about 6 inches (15 cm) in size and 1/2 inch (12 mm) thick. Pinch around the edge to develop a 1/2-inch (12- mm) rim, and position the round on one-half of a cornmeal-dusted flat pan. Arrange one-fourth of the lamb mix uniformly over the crust, leaving the rim discovered. Repeat to put together the second pizza, placing it next to the very first one on the other half of the baking sheet.,6. Bake up until the dough is set and golden brown, 10-12 minutes. Assemble the staying 2 pizzas on the second pan and slip them into the oven when the first batch is done. Cut all the pizzas into pieces and serve.