GRILLED LAMB PIZZA WITH ROSEMARY VINAIGRETTE

(Dave and Leanne’s famous Lamb Pizza as featured on our demo nights!)

8 lamb pieces, thinly sliced
2 tablespoons Dijon mustard
4 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
2 tablespoons olive oil
250g button mushrooms, halved
2 pizza bases
½ cup (125ml) pizza sauce (tomatoes, basil, garlic, olive oil, pepper, salt)
200g baby spinach leaves
20g flaked parmesan cheese

Rosemary Vinaigrette
2 tbsp white wine vinegar
1 tbsp seeded mustard
25g finely grated parmesan cheese
2 tsp finely chopped fresh rosemary
2 cloves garlic, crushed
¼ cup (125ml) olive oil

Place lamb between sheets of plastic wrap; pound until an even thickness. Coat lamb with combined mustard, garlic, rosemary and oil in shallow dish. Marinate overnight. Cook lamb on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked through.Gently toss spinach with rosemary vinaigrette in large bowl. Place lamb, mushrooms, and spinach on pizzas; sprinkle with parmesan. Combine all Rosemary Vinaigrette ingredients in jar; shake well and drizzle over the top of the pizza after its cooked just before serving.

PEAR, PROSCIUTTO AND BRIE PIZZA

2 tsp olive oil
Portion of pizza dough base
Toppings:
2 ripe pears, cored and cut into thin wedges
2 bunches of asparagus, woody ends removed and cut into 5cm lengths
100g mozzarella
8 slices of prosciutto, torn
200g brie, thinly sliced
1 tbs fresh lemon thyme leaves
Sprinkle of shaved parmesan flakes
Small handful of rocket leaves

Pre-cook asparagus and pear in the wood fired oven for a few minutes until soft. This ensures that the pizza ingredients cook evenly when placed into the pizza oven. Roll out pizza dough. Add all toppings except the Parmesan cheese and cook in a hot pizza oven for 3-4 minutes. Before serving, drizzle over oil and sprinkle over shaved Parmesan cheese and rocket.