Naan Pizza With Spicy Lamb, Feta, And Herbs; Potato, Sausage, And Rosemary Pizza - Cuisinart CPZ-120 Manual

Naan Pizza with Spicy Lamb,
Feta, and Herbs
We recommend making this pizza using our Naan Pizza Crust,
but it is just as delicious using traditional pizza dough.
Makes one pizza
½ recipe Naan Pizza Crust (page 13)
½ pound ground lamb
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon kosher salt
1 tablespoon harissa paste
1 tablespoon ketchup
2 teaspoons vegetable oil
Unbleached all-purpose flour, for dusting
1/4 medium red onion, thinly sliced
2 tablespoons crumbled feta
1/3 cup fresh parsley leaves
1½ tablespoons fresh mint leaves, torn
1. Preheat the pizza oven with the pizza stone on the rack to 500°F.
2. In a large bowl, combine ground lamb, cinnamon, paprika, onion
powder, garlic powder, cumin, salt, harissa, and ketchup.
3. Heat the oil in a medium skillet over medium-high heat. Add
the lamb mixture and cook until the meat is no longer pink.
Remove the pan from the heat and set aside.
4. Stretch the dough to a 10- to 12-inch round round.
5. Transfer the dough to the pizza peel generously dusted with flour.
6. Spread the cooked lamb over the dough, leaving a 1-inch
border. Scatter the onion over the lamb.
7. Gently shimmy the pizza on the peel to ensure it isn't sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
8. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer. When the timer sounds,
check the pizza. If baked to desired doneness, use the peel
to remove the pizza from the oven, or bake for about 1 more
minute. Slide the pizza onto a cutting board.
9. Garnish with the feta, parsley, and mint. Slice and serve.
Nutritional information per serving (based on 8 servings):
Calories 226 (49% from fat) • carb. 19g • pro. 9g • fat 12g • sat. fat 4g
chol. 26mg • sod. 398mg • calc. 33mg • fiber 1g

Potato, Sausage, and Rosemary Pizza

Potatoes are a popular Roman pizza topping that results in a simple
yet delicious meal. Try this pie with a cracked egg on top
for a breakfast pizza!
Makes one pizza
8 to 10 o unces prepared pizza dough (any preferred style), room
temperature for at least 1 hour
Unbleached all-purpose flour, for dusting
1 cup shredded fontina, divided
6 ounces thinly sliced yellow potatoes
1 tablespoon olive oil
¼ teaspoon kosher salt
2 ounces loose Italian sausage, cooked
1 teaspoon fresh rosemary, chopped
1 tablespoon grated Parmesan
½ teaspoon crushed red pepper flakes
Extra-virgin olive oil, for drizzling
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