This pizza looks complicated because of the different elements, but they\u2019re all easy. Zhoug is spicy and aromatic, refreshing sauce made from chilli, coriander, garlic and spices and originally comes from Yemen. The sauce goes perfectly with the lamb breast shawarma.<\/p>\n\n\n\n
4 x 180g CHEF Approved Dough balls<\/p>\n\n\n\n
Marinara Sauce<\/strong><\/p>\n\n\n\n Lamb Shawarma<\/strong><\/p>\n\n\n\n Zhoug<\/strong><\/p>\n\n\n\n Tahini Sauce<\/strong><\/p>\n\n\n\n Garnish<\/strong><\/p>\n\n\n\n Marinara Sauce<\/strong><\/p>\n\n\n\n 1) Sweat the garlic in the oil, in a saucepan<\/p>\n\n\n\n 2) Add the tomatoes, bring to heat then turn down to a simmer<\/p>\n\n\n\n 3) Add oregano, salt and pepper and simmer for around an hour, stirring a few times in between. Around half way through, mash the tomatoes with a potato masher to break them up and form a more uniform sauce (don\u2019t blend it\u2019s nicer with a little bit of texture)<\/p>\n\n\n\n 4) When the sauce has reduced until you\u2019re left with a thick pulpy sauce turn off and put aside. <\/p>\n\n\n\n Lamb Shawarma<\/strong><\/p>\n\n\n\n 1) Put all spices, chopped garlic and seasoning onto the lamb breast, roll up in foil and cook for 1 hour on 180\u00baC.<\/p>\n\n\n\n 2) Leave to cool then slice into thin slices<\/p>\n\n\n\n Zhoug<\/strong><\/p>\n\n\n\n 1) Blend all ingredients together with a stick blender<\/p>\n\n\n\n 2) Season with salt and pepper to taste and set aside<\/p>\n\n\n\n Tahini sauce<\/strong><\/p>\n\n\n\n 1) Mix all ingredients together until you get a smooth sauce<\/p>\n\n\n\n 1) Grease the tray with softened butter and place dough balls at equal distance from each other and the tin edges as you can, cover with greased cling film to avoid them forming a skin.<\/p>\n\n\n\n 2) Defrost dough balls in fridge in the greased tray for 24 hours to produce bubbles in the dough that’s like a classic Detroit, the butter will soften the dough also<\/p>\n\n\n\n 3) Remove dough from fridge press down, leave the dough in tray out at room temperature for 2-4 hours until risen and puffy again<\/p>\n\n\n\n 4) Press down on dough again into corners<\/p>\n\n\n\n 5) Shred the Monterrey jack slices and mix with the mozzarella or mix mature cheddar in if using that.<\/p>\n\n\n\n 6) Cover the dough with a third of the cheese and part bake in a hot oven around 250\u00baC if you can, or as hot as yours will go for around 7 minutes<\/p>\n\n\n\n 7) Remove the pizza from the oven, put on the rest of the cheese and put plenty around the edges to form the frico crust<\/p>\n\n\n\n 8) Place sliced lamb shawarma on top and tomato sauce stripes, bake for another 5-6 minutes until lamb browned and edges caramelised<\/p>\n","protected":false},"excerpt":{"rendered":" This pizza looks complicated because of the different elements, but they\u2019re all easy. Zhoug is spicy and aromatic, refreshing sauce made from chilli, coriander, garlic and spices and originally comes from Yemen. The sauce goes perfectly with the lamb breast shawarma. 4 x 180g CHEF Approved Dough balls Marinara Sauce Toppings Lamb Shawarma Zhoug Tahini […]<\/p>\n","protected":false},"author":705,"featured_media":24800,"template":"","meta":[],"categories":[483,593,592,375,596,530],"tags":[535,536,567],"keydate":[654,665,700],"supplier_sponsor":[],"class_list":["post-24823","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-approved","category-sectors-cafe","category-sectors-hotelshospitality","category-recipes","category-sectors-restaurantspubs","category-sectors","tag-british","tag-european","tag-menu-planning","keydate-cheese-pizza-day","keydate-international-beer-pizza-day","keydate-national-pizza-day"],"yoast_head":"\n\n
Toppings<\/h2>\n\n\n\n
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Method<\/h2>\n\n\n\n
To make the Pizza<\/h2>\n\n\n\n