Agnello e Feta Pizza (Lamb and Feta)

From: Executive chef Elise Wiggins, Panzano, Denver. Yield: 1 10” pizza.

4½ oz. pizza dough
1 tsp. minced garlic
2 tsp. olive oil
5 oz. feta cheese
5 oz. lamb sausage (recipe follows)
3 oz. orange-cracked olives (cracked with orange zest)
4 Tbsp. minced fresh oregano
4 oz. roasted red peppers, sliced
1 tsp. chopped parsley

Lamb Sausage:
¼ lb. ground lamb
1 tsp. minced garlic
1 tsp. coarse kosher salt
12 large fresh mint leaves, chopped
2 Tbsp. extra virgin olive oil

Open pizza dough and paint with garlic and oil. Add feta, sausage, olives cracked with orange zest, oregano and peppers. Bake at 700°F-1000°F for 1 to 3 minutes in a professional gas-fired or wood oven. Add parsley at the end.

For lamb sausage: In a bowl, combine lamb, garlic, salt and mint. Paddle for 4 minutes on medium speed with a mixer. Allow to rest for 1 hour in refrigerator. Heat sauté pan to medium-high heat with 1 Tbsp. oil. Add sausage. Do not stir at first; allow bottom of the mass to caramelize. When you can see some color on the lamb, break it up and flip. Cook until no red remains. Remove sausage; drain on a paper towel. Allow to cool or put directly on pizza.