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posted: 5/28/2014 5:30 AM

Mo'roccan Pizza

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  • The flavors of lamb tagine come outside on this grilled pizza.

      The flavors of lamb tagine come outside on this grilled pizza.
    Courtesy of Christopher Hirsheimer/Tauton Press

 

4 tablespoons olive oil, divided

1 small yellow onion, diced

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½ teaspoon kosher salt

1 pound ground lamb

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground clove

½ cup dried apricots, sliced

¼ cup golden raisins

¼ cup uncooked grits or polenta, for rolling the dough

1 ball prepared pizza dough homemade or store-bought, at room temperature (for a 12-inch pizza)

¾ cup Pistachio Pesto with Mint (see note)

6 ounces Robiola cheese, grated

Mint for garnish

Pistachio for garnish

In a medium sauté pan over medium heat, add 1 tablespoon oil, onions and the salt, and cook until the onions begin to brown, about 5 minutes. Add the lamb and stir to combine. When the lamb begins to brown, add the spices, apricots, and raisins. Cover, reduce the heat to medium low, and cook, stirring occasionally, for about 10 minutes, or until the lamb is fully cooked. Transfer to a plate lined with paper towels to absorb excess fat. Reserve.

Heat the grill.

Roll out and shape the dough. Transfer your dough to the grilling area -- we find that a pizza peel does this job the best -- and pick it up by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table).

Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling until the bottom is well marked and golden brown. If your grill cooks unevenly, finesse the bottom by rotating the crust and/or moving it to another section of the grill.

When the bottom is marked and browned, use tongs to transfer the crust to a peel or rimless baking sheet. Switch the grill to indirect heat and close the lid to maintain the grill temperature.

Flip the crust to reveal the grilled side. Spread the entire surface with the pistachio mint pesto. Spread the lamb mixture over top, then top with the cheese.

Transfer the pizza onto the grate over the unlit section and close the lid. Grill until the bottom is golden brown and crispy, and the cheese is melted, 7-10 minutes. For two-burner grills, rotate the pizza 180 degrees after 5 minutes. Remove the finished pizza from the grill, garnish with mint and pistachios.

Serves two to four.

For Pistachio Pesto with Mint: Combine 6 tablespoons olive oil, ½ cup shelled pistachios, 1 lightly packed cup fresh mint leaves (no stems), ½ cup grated parmesan, zest of 1 orange, 1 clove garlic and ¼ teaspoon freshly ground black pepper in a food processor fitted with a steel blade. Pulse to mix and purée. Add more olive oil if necessary to make it easier to spread. Makes about ¾ cup.

"Pizza on the Grill Expanded" by Elizabeth Karmel and Bob Clumer (2014 Tauton)

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