Ingredients
- 1 American Pan Flat Bread Roman Style Tray
- 1000g 24 hour Slow prove pizza
- 1 smoked paprika roast butternut squash
- 300g Passatta
- 1 pickled red onion
- half Slow cooked harissa lamb shoulder
- 100g feta
- 60g rocket
- 1 table spoon pomegranate molasses
- 40g Pomegranate
Method
- Make the dough, I've used a 65% hydration slow prove dough with extra virgin olive oil
- Slow braise the lamb shoulder in harissa for 6 hours and pull it into small pieces
- Roast the butternut squash in smoked paprika and cumin until soft
- Oil the tray and stretch out the dough until it's thin and the shape of the tray
- Add the passatta, the cooked butternut squash and lamb
- Add mozzerella cheese and bake at 220 degrees for 15 mins
- When cooked, take out of the oven and garnish with rocket, pomegranate, pickled red onion, za'tar creme fraiche and feta
- Slice into 4 inch slices and serve!
Chef’s Secret
This is a great way of using leftover cooked meat from other dishes to make a great profit for lunchtime!
