Sardinian Lamb Ragu Pizza — Pizza con Agnello, Cipolla e Pecorino Sardo
A Sardinian pizza topped with slow-cooked lamb ragu, sweet caramelised red onion, sharp aged pecorino sardo, and fresh thyme on a thin crisp base finished with a drizzle of myrtle-scented olive oil.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 260g lamb shoulder finely. Mince 2 garlic cloves. Dice 80g red onion finely. Thinly slice 120g red onion. Grate 60g pecorino sardo. Measure wine, passata, water, thyme, salt, pepper. Have 440g pizza dough at room temperature.
Sear
Heat 2 tbsp olive oil in a heavy pan over medium-high heat 1 minute. Add lamb with a pinch of salt, brown 6 minutes until deeply caramelised on most sides, stirring occasionally.
Saute
Add diced onion and garlic, lower to medium, cook 4 minutes until onion softens. Pour in white wine, let bubble 2 minutes until almost dry.
Simmer
Add tomato passata, half the thyme (1 tsp), and 120ml water. Cover, simmer low 45 minutes until lamb is tender and sauce mounds on a spoon. While lamb simmers, heat 2 tbsp oil in a small pan over medium-low heat. Add sliced onion with salt, cook 12 minutes stirring every few minutes until golden and sweet.
Bake
Preheat oven to 250°C with a pizza stone on the middle shelf 20 minutes. Stretch each portion of dough into a 28cm round on a semolina-dusted surface, keeping edges slightly thicker. Transfer to semolina-dusted boards. Spread lamb ragu evenly on each pizza leaving a 2cm rim, scatter caramelised onion and most pecorino. Slide both onto hot stone (or bake in batches if stone is small), bake 8 to 10 minutes until crust is deep golden and blistered.
Rest and plate
Rest pizzas on a board 1 minute. Scatter remaining thyme and pecorino over hot surfaces, drizzle with myrtle oil, finish with black pepper, slice, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.