Name: Pizza of Spiced Lamb Sausage, Aubergine and Rocket
Yield: Serves 8 as starter, 4 as main course
Cuisine: United Kingdom
Ingredients: ¼ teaspoon cumin seeds, lightly toasted; 2–3 tablespoons fine cornmeal; 200 g/7 oz plain flour; 75 g/3 oz rye flour; 40 ml/1½ fl oz olive oil; 25 ml/1 fl oz milk; about150 ml/¼ pint warm water; 15 g/½ oz fresh yeast; aubergine salad; bunch of coriander leaves, chopped roughly; grated zest of 1 orange; ½ teaspoon fennel seeds, lightly toasted; 1 garlic clove, crushed with salt; 1 small red chilli, chopped very finely; salt and freshly ground black pepper; 4 handfuls of rocket leaves; 250 g/8 oz lamb shoulder, minced; tablespoon chopped fresh coriander leaves; 1 small red chilli; 4 tablespoons olive oil; 2 onions, finely sliced

Preparation info

Serves
8
as starter,

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

250 g/8 oz lamb shoulder, minced
1 garlic clove, crushed with salt

Method

Mix the first 7 ingredients together, cover tightly and leave to marinate overnight in the refrigerator.

Make the aubergine salad as described and set aside.

Next day, make the pizza dough. By hand, mix all the ingredients with a generous pinch of salt to form a soft, smooth and elastic dough. Kneading will take approximately 10 minutes. Altern

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Pizza of Spiced Lamb Sausage, Aubergine and Rocket

Ingredients

Method

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