Rawnsley Recipes - Rawnsley Lamb Pizza
03 03 2022
Missing Rawnsley and the Woolshed Restaurant?
Here’s how to make your own Rawnsley Lamb pizza in your own home!
2 tsps. (7 g sachet) dried yeast
1 cup (250 ml) lukewarm water
2 2/3 cups (400 g) plain flour, plus extra to dust
2 tsps. salt
3 tbsps. (1/4 cup) olive oil
Whisk yeast and water in a heatproof jug. Stand for 5 minutes or until frothy.
Place flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Using your hands, mix the dough until it comes together and is smooth. Turn out onto a lightly floured work surface and knead briefly.
Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes to an hour until it doubles in size.
Turn dough out onto a lightly floured surface and knead gently for another 5 minutes or until smooth. Divide dough and roll out pizza bases to desired size. Sprinkle a little flour on the bench before rolling to prevent dough from sticking. Your dough is now ready for the Rawnsley special ingredients.
Rawnsley Lamb Toppings
500g shredded lamb (Rawnsley lamb if available!)
200g napoli pizza sauce
1 tbsps. minced garlic
200g red pepper
1 cup shredded mozzarella and/or pizza mix cheese
½ cup danish feta
½ spanish onion
Rocket and basil leaves, to serve
Preheat the oven to 220C or 200C fan-forced. Line 2 baking trays or pizza trays with baking paper. Place pizza bases on the trays. Heat a lightly oiled barbecue grill or char grill on medium-high. Cook the lamb for 3-4 minutes until browned. Transfer to a plate.
Dice the red pepper, danish feta and spanish onion into smaller pieces.Transfer to plate.
Spread pizza bases with napoli pizza sauce and minced garlic. Sprinkle half the mozzarella on base. Top with the feta, red peppers, onion and lamb. Sprinkle it with remaining mozzarella.
Bake for 15-20 minutes or until mozzarella bubbles and starts to brown around the edges. Top with rocket and basil.
Serve and enjoy your own taste of Rawnsley Park.