We had black garlic from Tasmanian Black Garlic in this month's pack. Here is a suggestion of how to use it.
1x Lamb Shoulder
1x Bunch Rosemary
½ Cup Mozzarella Cheese
150g Goats Cheese Crumbled
8x Cloves of Black Garlic Chopped Finely
2x Cups Kale Chopped
Zest of Half a Lemon
½ Red Onion Sliced into Rings
Juice of ½ a Lemon
Base (River Cottage)
250g Plain Flour
250g Bread Flour
5g Dried Yeast
1 Tbs Olive Oil
2 Tsp Fine Salt
1 ⅓ Cups of Warm Water
Slow roast seasoned shoulder of lamb on a bed of rosemary and covered in tin foil in oven for 4-5 hrs at 170 oC. Remove when the meat can be pulled apart with a fork. Shred the meat and put aside.
To make the pizza dough mix the flours, yeast, oil, salt and water and knead for 5-10mins. Then place in a covered bowl and let sit until doubled in size (approx 2hrs)
Preheat the oven to as hot as it will go – somewhere in range of 250-280 oC.
Knock the air out of the dough and roll out half the dough into a 1cm thick disk.
Smear the garlic over the base of the pizza with a little olive oil. Then add the onion, kale, lamb, cheeses, lemon zest and pepper.
Bake in the hot oven until golden (8-15mins)
Remove from hot oven and serve with a squeeze of lemon juice.