Lamb & Goat cheese Pizza

* 1/2 lb ground lamb (sprinkle with salt/pepper)
* 2 Tbsp fresh rosemary, chopped thin (dried rosemary works as well)
* 1 Tbsp fresh mint, chopped thin
* 1 Tbsp chopped garlic
* 2 oz red wine
* 1 Tbsp chopped jalepeno pepper
* Extra virgin olive oil (4-5 tablespoons)
* 1 lb fresh Caprino (Itlian goat cheese) or cheese of your choosing, grated or broken into balls
* Marinara sauce (or other preferred pizza sauce)
* Pizza dough - enough for 1 large pizza (either frozen dough from store or use recipe below)
* Flour

1. Pre-heat oven to 400 degrees. In saute pan, brown lamb over medium heat with garlic, jalepeno, mint and rosemary. After 3-4 minutes, add red wine.
2. Stir frequently over medium heat for an additional 5-7 minutes or until lamb is cooked through (and liquids have cooked off). Remove from heat and let cool.
3. Place dough on an oiled (olive oil) pan and rub crust with olive oil, salt/pepper.
4. Lightly coat pizza dough with marinara sauce. If not included in sauce, sprinkle lightly with dried rosemary for extra flavor. Evenly top the pizza with lamb and cheese and place in for 17-20 minutes, or until crust in golden.


Homemade Dough (Variation of Mario Battali Recipe)

1/4 cup Chianti (or other red wine)
3/4 cup warm water
1 1/2 ounces fresh yeast
1/2 tablespoon honey
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon plus 1 tablespoon olive oil
3 1/2 cups flour

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, sugar, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 60 minutes.

For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.