Lamb Rib, Feta & Spring Onion Pizza

with Cold Proof Dough

A tender, Flavourful Lamb dish that’s perfect for a family meal

INGREDIENTS:

Dough (Makes 2 large pizzas)

• 500g bread flour
• 10g instant yeast
• 10g salt
• 1 tbsp sugar
• 300ml warm water (38C)
• 2 tbsp olive oil

Toppings

• 500g lamb ribs, braai’d staanrib style and shredded (See YouTube video)
• Napoletana sauce
• 250g fresh mozzarella, torn
• 100g truffle cheese, grated (optional but highly recommended)
• 100g feta cheese, crumbled
• 1-2 whole fresh springs onions, finely chopped

METHOD:

1. Mix flour, yeast, sugar, and salt in a large bowl.
2. Add warm water and olive oil, mix until a shaggy dough forms.
3. Knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Shape into a ball, place in a lightly oiled bowl, cover tightly with cling wrap, and refrigerate for 24-72 hours.
5. Remove from the fridge and rest at room temperature for 1-2 hours.
6. Divide in two, shape into balls, rest 15 minutes, then stretch out by hand.
7. Spread napoletana sauce over each base, then top with mozzarella, truffle cheese, shredded lamb rib, and crumbled feta.
8. Scatter the chopped spring onion over the top just before going onto the braai.
9. Braai in your Pizza Braai for about 10 minutes until the crust is golden and cheese is bubbling.
10. If you like a glass of wine, pair with a Pinotage or Shiraz and enjoy.

TIPS:

• Water should feel warm on your wrist, not hot – don’t kill the yeast
• 72 hours in the fridge is the sweet spot for flavour
• Stretch by hand rather than rolling for lighter, airier crust.

WHAT CUTS ARE USED:

Lamb Rib

Lamb and Legacy collaboration with Guy with a Braai