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Spiedie Pizza

Lamb Spiedie Pizza Recipe

Heather Mitchell Manheim
This pizza is based off of making a lamb Spiedie (sandwich).
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 1190 kcal

Equipment

  • 1 Basting Brush
  • 1 Outdoor pizza oven Optional
  • 1 Pizza Peel Optional
  • 1 Pizza pan or cookie sheet (if cooking in regular oven)
  • 1 Pizza Cutter

Ingredients
  

  • 6 ounces lamb Cubed. Weight before cooking.
  • 1 dough ball (perfect for this pizza is our rye flour pizza dough) This recipe assumes a 13 ounce dough ball making a pizza between 14 inches in diameter.
  • 2 tablespoons flour for work area

Spiedie Marinade (Either use pre-made or follow instructions below)

  • ⅓ cup corn oil (feel free to substitute olive oil if you prefer)
  • ¼ cup cider vinegar
  • 1 teaspoon salt fine
  • ½ teaspoon black pepper coarse ground preferred
  • ½ teaspoon minced garlic (can substitute garlic powder)
  • ½ teaspoon basil dried
  • ½ teaspoon oregano dried
  • ½ teaspoon paprika

Spiedie Sauce (aka Sub Sauce) (Either use pre-made or follow instructions below)

  • 2 tbsp corn oil (feel free to substitute olive oil if you prefer)
  • 2 tbsp red wine vinegar
  • ¼ teaspoon salt fine
  • ¼ teaspoon garlic powder
  • ¼ teaspoon basil dried
  • ¼ teaspoon oregano dried
  • ⅛ teaspoon sugar white, granlulated

Instructions
 

Marinade the Meat

  • Separate 2 ounces of the marinade for later. This will be your pizza sauce.
    In a bowl, combine the rest of the marinade with the meat.
  • Marinade for at least 4 hours (preferably overnight) in the refrigerator.

Prepare Your Dough

  • Preheat the oven to the correct temperature for your dough and cooking method.
  • If your dough is refrigerated, take it out from the fridge for at least 1 hour before forming the dough.

Cooking the Meat

  • If your meat is big enough to skewer, you can cook it on a grill.
    If your meat is in smaller pieces (as ours was from Lupo's), cook the meat in a cast iron skillet.
    Spiedie lamb in the cast iron.
  • If you will be cooking the pizza at high temperature (>700° F, as you would for a Neapolitan style in an outdoor oven), you will want to cook the meat at low temperature to cook it through to ~130° F.
    If you will be cooking the pizza in an indoor pizza oven (<550° F in an indoor oven), add 2 tablespoons of Spiedie sauce to the cast iron pan and heat it hot before putting the meat in so that the meat will sear on the outside but not cook all the way through.
    In either case, baste the meat with your Spiedie sauce (or the marinade) a couple of times while cooking.
  • When the meat is sufficiently done (but not fully cooked) remove from the cast iron pan (so that it doesn't keep cooking) and set aside to cool.
  • Before putting on the pizza, you will likely want to cut the meat into smaller pieces.
    The lamb has cooled and ready to slice for the pizza.

Assemble the Pizza

  • Stretch/roll out the pizza dough on a floured work surface to make a pizza ~12 inches in diameter
    1 dough ball (perfect for this pizza is our rye flour pizza dough)
    Sourdough Dough stretched out.
  • If you use a pizza pan, add thin coat of olive oil.
    If using a pizza peel, flour the peel so the dough won't stick.
  • Transfer the dough to your pizza peel or pizza pan, as per your dough recipe.
  • Spread 2 tablespoons of Spiedie marinade (not the sauce) evenly over the stretched dough.
    Spread the Spiedie marinade over the pizza dough.
  • Distribute the Spiedie meat over the dough.
  • Using a basting brush, baste the meat lightly with Spiedie sauce (not the marinade).
    Baste the Spiedie meat in Spiedie sauce.

Cooking the Pizza in Your Oven

  • You can cook this pizza either in an indoor oven or an outdoor pizza oven. Just be sure to follow the cooking instructions for your pizza dough.
  • The meat will finish cooking in the time it takes your pizza to cook.
  • If the meat looks like it's over cooking, you can remove the pizza and quickly baste a little more Spiedie sauce onto the meat.
  • When the top of the pizza is browning, remove it and transfer to a cutting board. Let the pizza rest for 3 minutes.
    Remove the pizza from the oven when the crust is browning.
  • Cut then serve immediately.
    Slice of Spiedie pizza - just meat, sauce, and "bread".
  • Option: serve with 1 ounce of Spiedie sauce on the side for dipping.

Notes

Note that we used the prepared Ludo's lamb for this recipe but you can use your meat of choice.
The recipe includes instructions for making a Spiedie marinade and a Spiedie sauce, but if you can get the real thing, you don't need to make your own!

Nutrition

Calories: 1190kcalCarbohydrates: 96gProtein: 29gFat: 77gSaturated Fat: 14gPolyunsaturated Fat: 18gMonounsaturated Fat: 38gTrans Fat: 0.2gCholesterol: 62mgSodium: 3421mgPotassium: 253mgFiber: 4gSugar: 12gVitamin A: 261IUVitamin C: 0.3mgCalcium: 34mgIron: 7mg
Keyword lamb pizza, lamb spiedie pizza, pizza, spiedie pizza
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