No, seriously, it was THAT good.
Ground lamb was the feature in our meat share from Taproot this week, and Erin found a fantastic recipe for ground lamb pizza, with spinach and roasted red pepper sauce. Sounded pretty darn tasty to me, so we set about roasting ourselves a red pepper to puree.
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| Red pepper ready to puree |
We also roasted up a bulb of garlic, threw that in, and set the blender on "oozify".
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| Oozified red pepper and garlic |
While the dough was rising, we cooked up the ground lamb in a pan with some onions. Anyone who feels squeamish at the sight of cooked, ground-up baby sheep, you should be looking at recipes on
this site instead. Seriously.
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| Cooked, ground-up baby sheep. With onions! |
With the dough ready, it was time to start putting this pizza together.
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| That's one saucy pizza crust. ;) |
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| Not visible: a load of mushrooms under that spinach. |
Throw a little mozza on top, stick in the oven for about 25 minutes, and you've got yourself one heck of a pizza. We served it up with a little tzatziki on the side, and a generous quantity of red wine.
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| Fresh out of the oven. |
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| Me, performing delicate surgery. |
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| A pizza the Dead Sheep Scrolls would be proud of. |
The only thing that would make this experience complete would be listening to the Handel chorus from "Messiah" that the title of this post refers to. Enjoy!
