INGREDIENTS
1.5 lbs American lamb shoulder blade chops
2 tbsp olive oil
salt and pepper to taste
Store bought or homemade pizza dough
8 oz mushrooms
1 cup crumbled blue cheese
1 cup shredded mozzarella
1 cup fresh arugula
Balsamic glaze, for garnish
Microgreens, for garnish
DIRECTIONS
Preheat your grill to high heat or smoker to 350 degrees. Remove your American Shoulder Blade Chops from the fridge and allow to come to room temperature at least for 30 minutes. Season the chops with olive oil, salt, and pepper. Place the chops on the grill and cook for about 5 minutes and then flip. Continue to cook until the internal temperature reaches 145 degrees, about 4 to 5 minutes. Remove from the grill and place on a plate to rest for 3 minutes before slicing thinly.
Once cooled, slice the lamb shoulder chops into 1/4 inch slices. Set aside. Meanwhile, spray a baking sheet with non-stick cooking spray. Sprinkle some cornmeal on the baking sheet. Just a light dusting will do the trick as this will help keep the dough from sticking to the grill. You can place the dough on the grill if you want! Spread the dough out into a circle and place on the baking sheet. Place the baking sheet onto the grill or smoker and panbake the dough for about 7 minutes. This helps keep the dough from becoming soggy.
Once the dough is parbaked, remove and add your toppings. Start with the mushrooms, mozzarella, lamb shoulder chop slices, and blue cheese. Place the pizza back on the grill to cook for about 10 minutes or until the pizza crust is golden brown. Remove from the grill and add the arugula, microgreens, and balsamic glaze on top. Serve and enjoy!
