Artichokes and lamb are in season at the moment and the flavours happen to work very well together. What I love about this recipe, is the smell the roasting lamb produces and makes me incredibly excited about the upcoming mealtime. There are several elements to this dish,  but they are not time consuming

You need:

Artichoke hummus

4 roasted artichoke hearts, quartered

1 large mozzarella

500g pizza dough

Pulled lamb

A few handfuls of rocket

Freshly grated Parmesan

Large handful of pulled lamb per pizza

 

Pulled Lamb

4 rosemary sprigs, leaves removed

4 garlic cloves , crushed

1 tbsp capers , finely chopped

2 tbsp olive oil

2 tablespoons of rose harissa

2 whole lemons

700g shoulder of lamb , on the bone

large glass of red wine

 

Heat oven to 160C

Finely chop the rosemary, then mix with the garlic, capers, olive oil and zest and juice of 1 lemon

Slash the lamb at 1 inch spacing and place the stuffing inside and all over

Pop the lamb into a baking tray, cover with baking foil and roast for 4-5 hours until the meet can be pulled apart from with a fork

 

Artichoke hummus

6 roasted artichoke hearts

300g cooked butterbeans

2 tablespoons of light tahini

1 garlic clove

3 tablespoons of boiling water

Pinch of chilli powder

Blend the ingredients above and season with salt to taste

 

Pizza dough

500g strong white flour, plus extra for dusting

2 tsp salt

7g sachet fast-action yeast

3 tbsp olive oil

300ml water

handful of chopped herbs

1 tblsp Chia seeds (optional)

 

Mix the flour, salt, Chia Seeds and yeast in a large bowl

Make a well in the centre, then add the oil and water, and mix well

If the dough seems a little stiff add 1-2 tbsp water, mix well then tip

onto a lightly floured work surface and knead.

Once the dough is satin-smooth, place it in a lightly-oiled bowl and

leave to rise for 1 hour until doubled in size or place in the fridge

overnight.

Heat oven to 200C

When risen, gently mould the dough into 4 flat pizzas, spread over the hummus, top with torn mozzarella, lamb, quartered artichokes

Bake for 25-30 minutes until golden brown

Cut the pizza, sprinkle with the grated Parmesan cheese and rocket

Enjoy!


MORE LIKE THIS