Pizza Today - December 2016 - 57

Lahmajoon-Style Pizza
Yield: 1 medium pizza
1 pound lean ground lamb
¼ cup chopped parsley
½ small green pepper, chopped
1 teaspoon fresh mint leaves, chopped
½ teaspoon dried basil
½ clove garlic, pressed
½ teaspoon cumin
½ small can tomatoes, drained and
diced
½ small can tomato paste
½ teaspoon salt
¼ teaspoon pepper
Cayenne pepper, to taste
Place ground lamb in a large skillet over
medium-high heat. Cook and break into
small pieces until mostly browned. Drain
any excess grease. Add the onion, green
pepper, and garlic. Cook until onion is
translucent. Stir in diced tomatoes and
tomato paste, then season with parsley,
basil, mint, cumin, and cayenne. Simmer
for about 5 minutes. Remove from heat,
cover, and refrigerate overnight to blend
the flavors.
Spread lamb mixture over medium-sized
pizza dough. Bake for about 20 minutes at
400 F. Slice and serve.

Cheeseburger Pizza
1 12-inch pizza shell
4 ounces sliced mozzarella (low-moisture, part-skim)
14 ounces of ground beef, patted as
thinly as possible, cooked through, fat
drained (this prep can be done a few
hours ahead)
12-13 thin slices of fresh Roma or plum
tomatoes
4 ounces shredded American cheese,
combined with
4 ounces of shredded provolone or
cheddar
Spread the slices of mozzarella evenly
over the crust, overlapping slices if necessary.
Lay the cooked beef patty on top of the
cheese (the patty will have cooked down
to about 12 ounces, but the idea here is
that the beef patty be large enough to go
almost to the edge of the pizza shell).
Arrange the sliced tomatoes on top of

the meat.
Sprinkle on the shredded American and
provolone cheeses. Bake.

Chicken Alfredo Pizza
14-inch pizza crust
6 ounces Alfredo sauce
3 ounces fresh spinach, washed, dried
and de-stemmed
3 ounces artichoke hearts, thinly sliced
3 ounces roasted red peppers, chopped
4 ounces grilled chicken, cut into strips
4 ounces mozzarella cheese, shredded
4 ounces provolone cheese, shredded
1 ounce Romano cheese, shredded
Apply Alfredo sauce to pizza crust, then
add spinach, artichokes, red peppers and
grilled chicken. Blend cheeses, then apply
evenly to pizza. Bake in 450 F oven 12-14
minutes or until crust is golden brown and
cheese bubbles. Brush the crust edges with
olive oil and/or garlic butter before serving
for added flavor.

Clam Pie
Yield: one 14-inch pizza
One pizza shell ready to use
8 ounces mozzarella, shredded
½ cup chopped clam mix*
¼ cup chopped bacon
Build a pizza layering the above ingredients evenly over the crust.
Bake until golden and bubbly.
*Pizza clam base:
½ cup chopped clams
½ teaspoon garlic, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon Parmesan cheese
1 tablespoon extra virgin olive oil
black pepper, to taste
Mix all of the ingredients together and
spread on pizza.

Three-Cheese
Mexican Brunch Pizza
1 14-inch pizza shell
¾ pound chorizo, crumbled
6 medium eggs, lightly beaten

½ cup refried beans, thinned with
1 tablespoon warm water
¾ cup bottled medium-hot salsa
¼ pound asadero cheese, crumbled
¼ pound cotija cheese, finely chopped
¼ pound queso blanco, finely chopped
¼ cup finely chopped cilantro
Cook the chorizo, crumbling it even
more as you go, in a sauté pan until it has
given off most of its fat. Drain fat from the
pan. Transfer the chorizo to a plate.
In that same skillet cook the eggs,
scrambling them until almost cooked
through. Keep them a bit on the wet side.
Set aside.
Spread the refried beans evenly over the
pizza to 1-inch from the edge of the crust.
Spread the salsa over the beans.
Evenly spread the reserved chorizo over
the salsa, followed by the reserved eggs,
spreading the eggs as evenly as possible.
In a small bowl, combine the three
cheeses. Sprinkle the cheeses over the
eggs.
Bake the pizza until the three cheeses
melt into the eggs and the crust is toasty
brown. Sprinkle the cilantro over the top
just before cutting and serving.

Pizza Quattro Stagione
1 14-inch pizza shell
2 dough "ropes", each about 13-inches
long, 1⁄8-inch diameter*
6 ounces pizza sauce or all-purpose
ground tomatoes
6 ounces fresh mozzarella, sliced very
thin
½ cup grated Parmesan
1 cup sliced fresh mushrooms
1 cup sliced black olives
1 cup blanched asparagus tips
1 cup diced roasted red bell peppers
*To make the dough "ropes," take 2 small
knobs of pizza dough and roll each knob
into a rope. Set the ropes aside.
Spread the sauce over the pizza shell.
Arrange the mozzarella evenly over the
tomatoes. Sprinkle on the Parmesan. Lay
each of the dough ropes across the pizza
crosswise to form 4 neatly divided sections
in which to put the toppings. Put each of
the 4 toppings into one of the quadrants.
Bake.

D E C E M B E R 2 0 1 6 / P I Z Z AT O D AY. C O M / 5 7
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