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Yield: 1 pizza
Ingredients
- 1 Tbs. Columela Extra Virgin Olive Oil
- 1 lb. uncooked lamb sausage, sliced into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 cup mushrooms, finely diced
- 1 Tbs. fresh oregano, minced; more for garnish
- 1 tsp. fresh thyme, minced
- 1 lb. store-bought or homemade pizza dough
- 4 small tomatoes, chopped and juice drained
- 1/8 tsp. La Baleine Fine Sea Salt
- 1/4 tsp. ground cumin
- 1/4 tsp. dried parsley
- 1/4 tsp. red pepper flakes
- 1/2 tsp. garlic powder
- 2 cups crumbled feta cheese
- 1/2 shallot, thinly sliced
- 1/2 cup Peloponnese Kalamata Olives, halved
- 1/2 tsp. whole cumin seeds
Preparation
- Heat the oven to 425°F.
- Add the olive oil to a large pan and heat on medium to high heat, then add the lamb sausage. Cook through, making sure to break up pieces in the pan. Add garlic, mushrooms, fresh oregano and fresh thyme and cook for 3 minutes. Remove from heat and drain any excess oil from the pan.
- Line a baking sheet or pizza pan with If You Care Parchment Paper, then roll out pizza dough on top. Parbake the pizza dough for about 8 minutes, until solid, but not browned.
- While crust is baking, combine tomatoes with salt, ground cumin, parsley, red pepper flakes and garlic powder, then set aside.
- Top pizza crust with feta cheese, lamb sausage mixture, herbed tomatoes, shallots and Peloponnese Kalamata Olive halves, then sprinkle on whole cumin seeds and bake for 25-30 minutes until crust is golden brown. Top with fresh oregano, slice and serve.
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