Lamb Donair White Pizza
A donair-inspired white pizza: garlicky emulsified toum sauce instead of tomato, cinnamon-spiced ground lamb, mozzarella, red onion and tomatoes, finished with chili flakes and herbs.
Servings: 8 servings
Ingredients
- 2 lbs pizza dough
For the garlic donair sauce (toum)
- 8 whole cloves garlic peeled
- 3 tbsp granulated sugar
- 2 tbsp lemon juice
- 1 tsp kosher salt
- 2 egg whites
- ¾ cup vegetable oil not olive oil
For the lamb
- 1 tbsp olive oil
- 1 ½ lbs ground lamb
- 1 tbsp minced fresh oregano or 1 tsp dried
- 1 ½ tsp kosher salt
- ⅛ tsp freshly ground black pepper
- ¼ tsp cinnamon heaping
For topping, pre-bake
- 4 cups grated mozzarella
- red onion thinly sliced
- cherry tomatoes
For topping, post-bake
- red pepper flakes a fat pinch
- minced parsley a fat pinch
- flaked sea salt a small pinch (Maldon)
- olive oil a drizzle
Instructions
- Roll out the pizza dough into two rectangles and press into parchment-lined 9x13-inch baking pans. Let rise 30 minutes. Preheat the oven to 450°F (230°C) and place the oven rack in the lowest position.
- Make the sauce: Combine the garlic, sugar, lemon juice and salt in a blender to finely chop (it'll get sprayed to the sides, that's OK). Scrape down and blend in the egg whites. With the blender running on medium speed, add the oil in a very gradual stream (barely more than dripping) until fully incorporated. The sauce should be emulsified like mayonnaise.
- Make the lamb: Heat the oil in a skillet over medium-high heat. Add the lamb and break it up with a spoon. Stir in the oregano, salt, pepper and cinnamon. Cook until no longer pink inside and the bits are nicely browned.
- Assemble and bake: Divide the garlic sauce, mozzarella, lamb, onions and tomatoes between the two pizzas (in that order). Bake one pizza at a time on the bottom oven rack for 10–12 minutes, until the cheese is bubbly and golden.
- Sprinkle the pizzas with red pepper flakes, parsley and flaked salt, and drizzle with olive oil.
Notes
Toum technique: Add the oil in the thinnest possible stream with the blender running so the garlic sauce emulsifies like mayo.
Not olive oil for the toum: Use neutral vegetable oil — olive oil turns bitter when emulsified this way.
Bake low and hot: The lowest rack at 450°F crisps the base; bake one pizza at a time for best results.
Finish fresh: Red pepper flakes, parsley, flaky salt and a drizzle of olive oil after baking brighten everything.
Nutrition
Calories: 780kcal | Carbohydrates: 65g | Protein: 35g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Cholesterol: 90mg | Sodium: 1200mg | Potassium: 400mg | Fiber: 3g | Sugar: 8g | Vitamin A: 600IU | Vitamin C: 6mg | Calcium: 450mg | Iron: 4mg