BBQ Lamb Pizza Recipe With Homemade Donair Sauce
Pizza is a fun weeknight meal that is fun to make and pleases just about everyone. Unfortunately, it can be easy to fall into a rut – can you say pepperoni much? This BBQ Lamb Pizza With Homemade Donair Sauce is a break from the ordinary and then some! A sweet, homemade garlic sauce replaces traditional tomato sauce and the whole thing is topped with copious amounts of crispy lamb, tangy onions, sliced tomatoes, and cheese. BBQ baked to perfection on your Napoleon using a Pizza Stone.
BBQ Lamb Pizza Recipe With Homemade Donair Sauce
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Method
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GARLIC DONAIR SAUCE (TOUM)
8 whole cloves
garlic, peeled and grated
3 tbsp.
granulated sugar
2 tbsp.
lemon juice (½ of a lemon, juiced)
1 tsp.
kosher salt
2
egg whites
3/4 cup
vegetable oil
LAMB AND TOPPINGS
flour for dusting
cornmeal for dusting
2 balls
pre-made pizza dough
1 tbsp.
roasted garlic oil
1 lb.
ground lamb
3 tsp.
dried oregano
2 tsp.
kosher salt
1 tsp.
freshly ground black pepper
¼
lemon, juiced
¼ cup
melted garlic butter
3 cups
grated mozzarella
1
small red onion thinly sliced
20-ish
cherry tomatoes, quartered
fresh oregano leaves for garnish
lemon zest for garnish
- Grate the garlic using a microplane and then combine it with the lemon juice, salt, and sugar in the belly of a food processor or blender. Turn the blender to high and add the egg whites one at a time, followed by a slow and steady stream of oil until emulsified. This means it becomes a thick, mayonnaise-like sauce.
- In a bowl, combine the ground lamb, dried oregano, salt, pepper, and ¼ of a lemon juiced. Use your hands to mix everything together.
- Preheat the grill to 375ºF with the pizza stones over direct heat. Place the Napoleon Stainless Steel Wok on the side burner and add the garlic oil. Cook the ground lamb using medium-high heat until it begins to crisp up.
- Roll out pizza dough on a floured surface, stretching out each dough ball to make a nice and big pizza shape. Sprinkle the pizza peel with cornmeal, as well as the pizza stones on the grill. Transfer the stretched dough to the warmed pizza stones and allow them to cook for about 10 minutes. Remove the pizza dough from the grill, or dress directly on the BBQ, whatever works for you. Flip the pizza dough over and brush the outer crust with garlic butter. Spread out a healthy dollop or three of the donair sauce, then add cheese, onions, tomatoes, and lamb. Cook for another 10 to 15 minutes until the cheese is bubbly and melted, and the crust is cooked through.
- Slice and serve topped with fresh oregano leaves, lemon zest, and extra donair sauce on top.
I discovered donairs when I was on my first trip to the East Coast of Canada. The salty meat, sweet and garlicky sauce, and chewy wrap. What could be any better? Well…? This BBQ Lamb Pizza With Homemade Donair Sauce is pretty dang close I tell you! The pizza dough mimics the pita wrap beautifully, and the donair sauce as a pizza sauce is just genius if I do say so myself. What foods have you combined to make a super-food? Have the results been awesome or a disaster? Tell us about it on our social pages like Grills Facebook or Instagram by using the hashtags #BBQsuperFood and #NapoleonGrills.
Happy Grilling!
Prepare and combine ingredients for the lamb meat topping.
Preheat your grill to 375ºF with the pizza stones over direct heat.
Cook the ground lamb meat over your side burner at med-high.
On a floured surface, roll out the dough balls
Bake 10 Min. Flip the pizza over, brush with garlic butter, and dress with donair sauce and toppings
Cook the pizza for another 10-15 Min
Serve topped with fresh oregano leaves, lemon zest, and extra donair sauce
The sweet, homemade garlic sauce replaces traditional tomato sauce
Top with extra donair sauce too. It's so good
Switch up pizza night with this tasty alternative
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Prepare and combine ingredients for the lamb meat topping.
Preheat your grill to 375ºF with the pizza stones over direct heat.
Cook the ground lamb meat over your side burner at med-high.
On a floured surface, roll out the dough balls
Bake 10 Min. Flip the pizza over, brush with garlic butter, and dress with donair sauce and toppings
Cook the pizza for another 10-15 Min
Serve topped with fresh oregano leaves, lemon zest, and extra donair sauce
The sweet, homemade garlic sauce replaces traditional tomato sauce
Top with extra donair sauce too. It's so good
Switch up pizza night with this tasty alternative
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