Shepherds
Recipe courtesy of Gerald Sombright, Executive Chef of The Club at the Dunes (Naples, Fla.)
Ingredients
- Ingredients for Dough
- Sir Galahad Flour - 8489 gms.
- 00 Pizza Flour - 3400 gms.
- water - 7394 gms.
- salt - 207 gms.
- dry instant yeast - 59 gms.
- Ingredients for Sauce
- olive oil - 8 ozs.
- San Marzano Tomatoes - 1 #10 can
- oregano - 1 Tbsp.
- minced garlic - 1 tsp.
- salt - 1 tsp.
- fine grind black pepper - 1/2 tsp.
- granulated sugar - 1 tsp.
- Ingredients for Shepherds
- 8 oz. pizza dough ball - 1 ea.
- diced onion
- Ground Australian Lamb - to taste
- cremini mushroom - 1 cup, sliced
- carrot - 1/2 cup, diced
- peas - 1 cup
- Worcestershire sauce - 1 Tbsp.
- tomato paste - 2 Tbsps.
- veal demi-glace - 1 cup
- pizza cheese blend - 1 cup
- cheddar - 1/2 cup
- Pee Wee potato chips - 1/2 cup
- blended oil - 2 Tbsps.
Instructions
Procedure for pizza dough:
- Mix speed 1 for 4 minutes
- Mix speed 2 for 4 minutes
- Portion into 265g/8oz and roll into balls
- Place in sprayed pizza bins 12 per bin
- Rest 12 hours in the refrigerator
Procedure for the sauce:
- Mix all ingredients together until fully incorporated
Procedure for Shepherds "Pie":
- In a sauce pot medium-high heat, sweat onions and mushrooms.
- Add Ground lamb and brown.
- Add carrots and continue to cook until tender.
- Add Worcestershire and tomato paste and cook for 2 minutes
- Add veal demi and simmer.
- Cool
- Stretch pizza dough round.
- Top pizza dough with the lamb mix sporadically while maintaining a pizza crust.
- Cover with pizza cheese and cheddar.
- Bake at 500°F on a pizza stone.
- Cut pie.
- Garnish with potato chips.
- Serve
