Watch out La Napoletana – inspired West Country pizza is in town at The Stable and it ’ s got cider in support
The Stable was born and bred in Bridport in 2009
THE LAMB ROAST PIZZA
Watch out La Napoletana – inspired West Country pizza is in town at The Stable and it ’ s got cider in support
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Method
For the dough
Place the flour and salt in a large bowl . Make a well in the middle of the flour . Add the yeast and sugar to the warm water . Stir , then leave for a few minutes . Slowly add the liquid to the flour and stir with a fork . When it starts to get sticky , flour your hands and knead the dough until the ingredients come together .
Remove the dough and knead by gently stretching it with the palm of your hands , push the dough out and roll it back on itself . Do this for about 10 minutes , until the dough starts to become more elastic . Place back in the bowl , cover , and leave in a warm place until it doubles in size . This will take approx 45 mins . Once you get to this stage , knock the air out of the dough and portion up into dough balls .
For the sauce
Heat a sauce pan , add some olive oil and then gently fry a clove of garlic for 1 minute . Add some basil leaves and gently fry for another minute . Add 500ml of tomato passata and allow to simmer for approx 20 minutes over a low heat . Season with sea salt and cracked black pepper . Allow to cool .
For the marinated lamb
Slice the lamb into thin medallions . Lay flat on the chopping board and cut into thin strips . Place in a bowl and add the crushed garlic and herbs . Season to taste with sea salt and cracked black pepper . Add a good glug of olive oil to coat the meat . Leave to one side .
For the roasted sweet potato
Cut the peeled sweet potato in half lengthways and then into wedges . Place in a bowl and add a good glug of olive oil , the herbs and sea salt and ground black pepper . Mix well and place on a roast tray and cook for 15-25 minutes on 200 º C / 400 º F until golden brown . Leave to one side to cool .
Pizza and cider . It ’ s a winning combination that has fuelled The Stable ’ s expansion all over the south of the UK . Wherever they fire up their oven , they source the finest local produce to place on their pizza peels . With flavours inspired by the West Country , all pizzas prepared freshly from scratch every day , and the biggest cider list in the country , they are local boys and girls to be proud of . Visit during Feast Weymouth and you ’ ll be able to sample such locally inspired toppings as The Chesil Chicken or The Weymouth Wailer and any of the real , small scale ciders they champion .
For the roasted onions
Dice the peeled red onions into ½ cm cubes . Place in a bowl , add enough olive oil to coat the onions and season with salt and cracked black pepper . Place on a roasting tray and cook for 15-25 minutes on 200 º C / 400 º F until golden brown . Leave to one side to cool .
Building the pizza
Now for the fun part – assembling your pizza ! Pre heat your oven to 250 º C / 500 º F . Roll out the pizza dough on a floured surface to approximately 12 ”. Place the dough base on an oiled baking sheet . Smear some of the tomato sauce over the dough , leaving a 2cm gap around the edge . Sprinkle the base with a good amount of chopped mint .
Now to add the remaining prepped elements . Place the marinated lamb around the pizza in a clock like fashion . Break the roasted sweet potato into small pieces with your fingers and dot over the pizza . Sprinkle about a good amount of the roasted onions and add the crumbled goats cheese . Sprinkle half of the grated mozzarella over the pizza . Finally , season with a shower of salt .
Place in the pre-heated oven and cook for 5 to 10 minutes , until golden brown on top and crispy underneath . Once cooked , place on a large serving board or pizza plate and scatter with the chopped parsley .
Now all you need to do is cut and enjoy a slice !
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