535g pizza dough
110g Barker’s Professional Green Tomato & Jalapeno Chutney
100g roasted red peppers
140g mozzarella cheese
120g 6-hour braised lamb shoulder with Barker’s Professional Brewer’s BBQ Sauce
fresh parsley leaves
tomato slices (optional)
Roll out the pizza dough and line a 24cm tray.
Rub with Barker’s Professional Green Tomato & Jalapeno Chutney and roasted peppers.
Top with shredded lamb, tomato slices (optional) and mozzarella.
Cook in a hot oven at 230/240°C for 8-10 minutes until the base is cooked and crispy.
Cut into required slices.
Garnish with a spoonful of hummus and freshly picked parsley leaves.
6-Hour Braised Lamb Shoulder
2kg de-boned lamb shoulder
1L veal stock
500g onions, chopped
250g carrot, peeled & chopped
250g celery, chopped
5 bay leaves
1 bunch parsley stalks
1 bunch thyme
1 head garlic, roughly chopped
175ml Barker’s Professional Brewer’s BBQ Sauce
Heat veal stock, onions, carrots, celery, bay leaves, pepper, garlic, parsley and thyme in a pot.
Place the lamb in a baking tray and cover with the hot stock mix. Cover with foil and braise in oven at 140°C for six hours.
When the lamb is tender and while still warm, shred with a fork and add Barker’s Professional Brewer’s BBQ Sauce. Allow to cool.