Name: Greektown Pizza
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT9H50M0.000S
Yield: 2-3 servings
Ingredients: 1 pound lamb shoulder, cut into 1-inch cubes; 2 teaspoons chopped garlic; 2 teaspoons lemon juice; 2 teaspoons dried Greek oregano; 2 teaspoons smoked paprika; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/4 medium red onion, chopped; 3 1/2 tablespoons lemon juice; 3 1/2 tablespoons rice vinegar; 3 1/2 tablespoons Greek yogurt; 1 1/2 teaspoons chopped garlic; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 1/4 teaspoon dried Greek oregano; 1/4 cucumber, chopped; 1 1/2 cups olive oil; Oil, for the baking dish; 11 ounces dough (store-bought is perfectly acceptable); 6 ounces whole milk low-moisture mozzarella; 1 ounce sliced Kalamata olives; 1 medium Roma tomato, diced; 1/4 red onion, sliced; 1 ounce crumbled feta; Dried Greek oregano, for sprinkling

Directions

For the lamb souvlaki: Preheat the oven to 375 degrees F.
Combine the lamb, garlic, lemon juice, oregano, smoked paprika, black pepper, salt, cumin and onion in an oven-safe dish, and coat evenly. Bake, covered, until the lamb starts to fall apart, 1 to 2 hours. Cool in the fridge.
For the Greek goddess: Blend the lemon juice, vinegar, yogurt, garlic, black pepper, salt, oregano and cucumber in a blender. Slowly run the blender while slowly adding the oil to emulsify. Do not overmix, as it will get too thick.
For the Greektown pizza: Oil a 9-inch square baking dish lightly, then and put the dough ball into the baking dish. Cover and let rest for 2 hours at room temperature.
Uncover the dough, then press and stretch the dough out to the corners of the baking dish, ensuring even coverage; cover and let rest at room temperature for 2 to 3 hours to rise.
Preheat the oven to 550 degrees F (or at least 500 degrees F).
Dress the dough with the cheese, then 3 ounces lamb, broken up with your fingers. Top with the Kalamata olives. Bake until the edges are dark and crispy and the cheese starts to brown on top, 15 to 20 minutes. Pull from the oven and use a spatula to remove the pizza from the pan to a cutting board. Slice the pizza into 4 squares. Top in this order: diced tomato, red onion, Greek Goddess drizzle, feta. Sprinkle with oregano. Enjoy!