Italian Stallion Lamb Pizza
Smoked Lamb Pizza – The Italian Stallion
Rated 4.5 stars by 2 users
Servings
4-6
Prep Time
30 minutes
Cook Time
3-4 hours
Ingredients
Smoked Lamb Shoulder
- 1.5–2kg lamb shoulder, bone-in
-
3–4 tbsp Italian Stallion rub
- 2 tbsp olive oil
Pizza Base
-
2 large pizza bases (or make your own dough if you’re keen)
Pizza Toppings
- 1 cup tomato passata (seasoned with a pinch of Italian Stallion rub)
- 2 cups mozzarella, grated
- ½ cup feta, crumbled
- ½ red onion, thinly sliced
- 1 roasted red capsicum, sliced
- Fresh rocket (for topping after baking)
- Balsamic glaze (optional drizzle)
Directions
Smoke the Lamb: Preheat smoker/BBQ to 120–130°C. Rub lamb shoulder with olive oil and coat generously with Lane’s Italian Stallion rub. Smoke for 3–4 hrs until tender and pullable (internal temp ~93°C). Rest, then shred the meat.
Build the Pizzas: Spread tomato passata over each base. Load with mozzarella, smoked lamb, feta, onion, and roasted capsicum.
Cook: Place pizzas directly on a hot pizza stone in your BBQ (or in a hot oven, 220°C). Cook 8–10 mins until cheese is bubbling and base is crisp.
Finish & Serve: Top with fresh rocket and a drizzle of balsamic glaze. Slice, serve, and watch it disappear.