F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Gaucho Pizzas
© Quentin Bacon

Gaucho Pizzas

  • ACTIVE: 1 HR
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 4
  1. 1/4 cup extra-virgin olive oil, plus more for drizzling
  2. 1 garlic clove, minced
  3. 1 pound tomatoes—peeled, seeded and coarsely chopped
  4. 1 bay leaf
  5. 1 teaspoon chopped thyme
  6. 1/2 teaspoon chopped rosemary
  7. Salt and freshly ground pepper
  8. One 8-bone rack of lamb or one bone-in 2-pound loin roast, meat cut off the bone in one piece (see Note)
  9. All-purpose flour, for rolling out
  10. Crispy Pizza Dough or 1 pound frozen pizza dough, thawed and cut into 4 pieces
  11. 4 scallions, white and light green parts only, thinly sliced
  12. 1/2 small onion, thinly sliced
  13. 4 ounces fresh goat cheese
  14. One 4-ounce bunch of arugula, large stems discarded
  1. Heat 1 tablespoon of the olive oil in a medium skillet. Add the minced garlic and cook over moderate heat, stirring occasionally, for 1 minute. Add the tomatoes and the bay leaf and cook over moderate heat until the sauce thickens, about 10 minutes. Stir in the thyme and rosemary and season with salt and pepper. Discard the bay leaf.
  2. Meanwhile, heat 1 tablespoon of the oil in a medium skillet until the oil is shimmering. Season the lamb roast with salt and pepper and sear over high heat, turning occasionally, until well browned all over but very rare inside, 5 to 8 minutes. Transfer the lamb to a cutting board and let stand for at least 20 minutes or up to 45 minutes. Thinly slice the lamb.
  3. Preheat the oven to 500°. Position 2 racks in the upper and lower thirds of the oven. Lightly oil 2 large baking sheets. On a lightly floured surface, roll or stretch out the Crispy Pizza Dough into four 8-inch rounds. Transfer the dough rounds to the prepared baking sheets. Brush the dough with the remaining 2 tablespoons of olive oil and spread the tomato sauce over the pizza crusts in a thin layer to within 1/2 inch of the edges. Bake the pizza crusts for 8 minutes, or until they are golden brown and almost cooked through.
  4. Arrange the sliced lamb in a single layer over the pizza crusts. Scatter the sliced scallions and onion on top and season with salt and pepper. Spoon small dollops of the goat cheese all over the pizzas and drizzle lightly with olive oil.
  5. Slide the pizzas directly onto the oven racks and bake for 1 to 2 minutes, or until the lamb is medium rare and the crusts are crisp. Transfer the lamb pizzas to plates. Mound the arugula on top, drizzle lightly with more olive oil and serve immediately.
Notes Ask your butcher to bone the lamb rack or loin roast for you.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.