A little bit of meat goes a long way on pizza, no need to drown in animal protein when there are so many other toppings to choose. I’ve got four suggestions for meat toppings for pizza that add just a pinch of meaty goodness: spicy ground lamb, pepperoni dots, a duo of sliced sausages, and a cured ham to die for.
See the entire plan for hosting a creative pizza party and get more ideas for bases, toppings, and cool finishing touches.
SPICY GROUND LAMB
Lamb is an interesting accompaniment to many cheeses, and the spices in this mix really make the dish. Nice finished with a squirt of the curry oil, or the spicy lemon aioli. Leftovers would be perfect in pasta, a frittata, or as the start of a chili.
MAKES A BIG BOWLFUL
GET OUT YOUR MORTAR AND PESTLE … START SPICE MIX…
1 TB coriander seeds
1 TB cumin seeds
1/2 tsp mustard seeds
On a hot skillet, toast seeds for a minute or so, shaking the pan frequently. Transfer to mortar and pestle. Crush.
FINISH SPICE MIX
3/4 tsp paprika
1/2 tsp chili powder
1 tsp onion powder
1 tsp fresh oregano, minced
1 tsp fresh thyme, minced
1 tsp fresh basil, minced
s + p
Toast spices together on the skillet, till fragrant. Combine with crushed coriander/cumin seeds.
COOK THE LAMB
1 TB olive oil
1/2 large onion, chopped
1 jalapeño, remove seeds, cut into thin rings
2 cloves garlic, minced
2 LB ground lamb
In a large pan, heat olive oil, saute onion and jalapeño about 4 min over medium heat, until slightly browned. Add garlic, cook another min. Break up ground lamb into the pan, incorporate. Brown meat on high heat, about 5 to 6 min. Drain excess liquid as you cook, so meat browns. Meat should be fairly dry before you add the spice mix.
Incorporate spice mix, and cook over high heat for 4 to 5 min more. Break up any larger pieces with a wooden spoon, for a crumbly consistency.
If you don’t have time to make the spiced ground lamb, sausages add their own flavor sensation.
makes ABOUT 80 SLICES
GET A MIX
2 Italian sweet sausages (about 3/4 LB)
2 Italian hot sausages (about 3/4 LB)
Heat for 2 min in the microwave. The idea is to cook the insides and just brown the outsides on a pan. Check sausages, flip over, heat for another 2 min. They should be about half-way cooked. Heat up a skillet and brown sausages on all sides. Remove from pan, let rest for a few min on paper towels. Slice thinly.
One speck of pepperoni goes a long way.
MAKES A SMALL DISH PERFECT FOR SPORADIC SPRINKLING
MAKE ‘EM TINY
1 1/2-inch piece Pepperoni
Cut into 1/8-inch cubes. Fry in a hot skillet to brown. Serve in small dish with a little spoon.
Think of this as the American alternative to prosciutto or serrano. From the meat of pasture-raised Berkshire hogs, the perfectly marbled result is free of any antibiotics or added hormones. EDWARDS Surry Farm Surryano Ham is dry-cured, then smoked over hickory for 7 days. After that it takes 400 days to reach it’s mature, peak flavor. Makes a wonderful addition to the pizza toppings with its salty, fatty presence.
GET IT SLICED THINLY
EDWARDS Surry Farm Surryano Ham
Just tear and twist into pyramid shapes and display.
See more ideas for creating an exciting pizza buffet in 03 Easy Pizza