Lamb, Roasted Squash, Goats Cheese & Mint Pesto Pizza

Recipe by Joe Boiling
Serves 4
Oven temp. 450 ℃
  • For the mint pesto;
  • 3 Garlic Cloves
  • 20g Fresh Mint Leaves, picked
  • 50g Pine Nuts, lightly toasted
  • 50g Parmesan, finely grated
  • 100ml Olive Oil
  • For the roasted squash;
  • 1/2 a Butternut Squash, peeled and diced
  • 1 Tsp Smoked Paprika
  • 1 Tbsp Olive Oil
  • 1 Sprig Rosemary
  • For the Pizza;
  • 4 Dough Balls
  • Tomato Sauce
  • 200g Goats Cheese, ripped into rough chunks
  • 250g Slow Cooked Lamb
  • Lamb & Mint, Squash & Goats Cheese – firm friends that are amazing together! No more so than on this delicious Lamb pizza! You can use any lamb here – leftover roast dinner meat would be perfect!

    Once your Roccbox is up to around 250/300°C, put the diced squash in a roasting tray with the oil, rosemary and smoked paprika. Season well, cover with foil to roast for around 15/20 minutes or until beginning to soften.

    As Roccbox is coming up to temperature, use a dry cast iron pan to lightly toast the pine nuts and leave to cool whilst you prepare the other ingredients for the pesto.

    Pop the garlic, mint leaves and cooled pine nuts into a food processor and begin to blitz, adding half the olive oil gradually.

    Add the grated parmesan and continue to mix whilst adding the remaining oil. Check the seasoning and set to one side.

    To make the pizzas, open the skins, top with tomato sauce, dot around the goat’s cheese, lamb and squash and cook under your Roccbox rolling flame for around 90 seconds – turning regularly to ensure an evenly baked crust.

    Remove from Roccbox and drizzle over a generous amount of mint pesto and serve.

    Not a fan of lamb? Try our Squash and Prosciutto pizza instead. Prep the squash in the same way and add to the base with toasted seeds and slices of Prosciutto.

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