Moroccan Lamb Pizza

Tonight I tried the pizza dough recipe for the first time. As I am coming to expect from the Thermomix, this dough came out absolutely perfect. What I am finding though is that the dough at times can be slow to rise - and it is currently Spring here and it has been quite hot. I have had to give at least an additional half hour to an hour to get my dough to double in size.  I am not sure if this may be something to do with the dried yeast I have been using, and so I will buy new yeast and try these recipes again soon. I always leave my dough to rise in the oven using the oven light. In the winter I will also give the oven a quick blast  up to 50 degrees celsius before turning it off and putting the dough in.

I forgot to take a picture of the end product, but when I make it again, I will upload a picture then!

Dough

(As per 'The Basic Cook Book' that came with the machine)



Moroccan pizza sauce base

1kg of ripe tomatoes, or alternatively the same about of whole peeled tomatoes (canned)

Capsicum, deseeded and cut into chunks.

1 Onion, cut into chunks

4 cloves garlic

1/4 cup parsley

2 tsp (5g) paprika

1 tsp (5g) ground cumin

35 g sugar

1/4 tsp tumeric

1 tsp salt

100g red wine (optional)

Ground pepper to taste

METHOD:
Place tomatoes, capsicum, onion, garlic and parsley into the bowl at 15 sec / speed 8 to chop.

Add all other ingredients.

Place Veroma on top (without the measuring cup). Cook for 50-60 mins (depending of whether it has achieved the thickness of the pizza paste you desire / Veroma / Speed 2).

1 min / speed 9 to blitz the paste.

Left over paste can be put in a sterilised glass jar or frozen in an ice cube tray (when frozen transfer the cubes into a zip-lock bag).




PIZZA TOPPING

approx 220g (or one third of the dough made from 'The Basic Cookbook')

2-3 tbsp of Moroccan pizza sauce (to taste)

150 g of Lamb Backstrap, cut into approx 1/2 cm strips.

Spanish onion cut into 1cm strips

1/3 Spinach, cut into strips

Mozzarella Cheese, grated (to taste)

Tsatziki


METHOD:

Pre-heat oven to 200 degree celsius. Roll dough onto pizza stone, keep thin.

Spread paste over dough and place lamb strips, onion, spinach and cheese to pizza.

Cook for 15 - 20 minutes or until the pizza dough has browned and the meat is cooked.