Notes: All components of the recipe are best prepared a day ahead of time. The pizza dough tastes best prepared a day in advance and refrigerated overnight. The lamb merguez is best prepared a day ahead and refrigerated overnight to season the lamb. The recipe will make more than you will need for the pizza but the uncooked meat can be frozen and used at a later time. The sauce can be prepared in advance and refrigerated. Bring to room temperature before using.
Recipe by Chef Cindy Pawlcyn of Mustards Grill
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