Herb Lamb in Pizza Dough

For the herb lamb in pizza dough, mix the flour and salt in a bowl. Crumble the yeast and mix in 1/8 l lukewarm water. Add the yeast water and 2 tablespoons of oil to the flour, knead everything with the dough hook of the hand mixer to a smooth dough. Cover with a cloth and let rise in a warm place for about 45 minutes until the dough has doubled in volume.

Meanwhile, for the filling, trim any large tendons from the lamb tenderloins. Pat the fillets dry and rub with salt and pepper. Heat 2 tablespoons of oil in a frying pan and sear the fillets in two portions vigorously on all sides and remove.

Rinse herbs, shake dry and chop leaves coarsely. Drain tomatoes and dice finely. Puree both with the remaining oil and pine nuts or almonds in a blender, not too fine. Stir in the cheese and season the paste with salt and pepper.

Preheat oven to 220 degrees (also turn on now: convection oven 200 degrees). Knead the dough again and divide into quarters. Roll out each portion on the work surface dusted with flour so large that you can wrap 1 lamb fillet in it. Brush fillets with the herb paste, place each on 1 piece of dough and wrap in it.

Place the parcels on a baking sheet with the “seams” facing down and brush with the remaining oil. Bake in the oven (center) for about 15 minutes, until the dough is nicely browned. Remove, let stand briefly, then slice the herbed lamb in the pizza dough into slices

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