Why not? Have left-over lamb from Sunday lunch, obos in need of using, pizza dough in the fridge. Seems obvious …
Peter Reinhart method. Press out dough in baking tray, sprinkle with little chunks of cheese (cheddar). Prove for about three hours during which time make a tomato sauce, saute obo cut in smallish cubes, cube left-over lamb.
Layer of tomato sauce, layer of lamb covered with the obo, topped with mozarella.
Heat the Pico to 300C top and bottom. Bake about 18 minutes. Sprinkle with parmesan. Rest a couple of minutes. Sprinkle with parsley. Eat.
Look at that crumb …
The PArtisan Baker 