Grilled Lamb Merguez Flatbreads

Serves 4

Ingredients

• ¼ lb lamb merguez
• 5 Tbsp Pomegranate Cumin dressing
• 2 balls CF Pizza Dough
• 1 cup grated Fontina cheese
• ¼ cup fig jam
• 2 thin red onion slices, rings separated
• 2 cups fresh arugula
• 6 oz plain goat cheese

For the Pomegranate Cumin dressing (makes about a cup)

• ½ large shallot, finely minced
• 3 sprigs mint leaves, chopped
• 1 Tbsp ground cumin
• 1 ½ Tbsp pomegranate molasses
• ¼ cup white balsamic vinegar
• ⅓ cup olive oil
• Salt & pepper to taste

Instrucitons

Heat your grill or a cast iron pan in a 500°F oven.

In a small pan over medium heat, crumble the lamb merguez and cook until nicely brown and crisped up.

While the merguez is cooking, make your dressing. Combine all ingredients in a jar. Cap and shake vigorously until well combined and emulsified.

Shape your pizza dough & brush dressing onto the base. Grill dressing side down until crust begins to bubble and turn golden on bottom. Flip the crust and top with Fontina, merguez, dollops of fig jam, and red onion. Grill until Fontina is melted and crusts are cooked through, about 5 minutes. While grilling, dress the arugula with half of the remaining Pomegranate Cumin dressing. Pull off heat and top with handfuls of dressed arugula and dollops of goat cheese.