For the Marinated Lamb
12 oz lamb, cut into strips
1 garlic clove, crushed
3 teaspoons oregano
2 teaspoons soy sauce
1 teaspoon salt
3 tablespoons olive oil
3 tablespoons lemon juice
For the Pizza Crust
2 tablespoons instant yeast
1 1/2 cups warm water
4 cups cake flour
Pinch each of oregano, basil, thyme, onions salt, chervil, garlic powder, and salt
Pinch of freshly ground black pepper
For the Toppings
1 onion, sliced thinly
3 oz mushrooms, sliced
6 oz sun dried tomatoes, chopped
4 oz Greek olives, pitted
13 oz feta cheese, crumbled
13 oz mozzarella, grated
Olive oil, for frying
How to make it:
Put the lamb in a glass bowl. Combine the marinade ingredients and pour them over the meat. Mix well, cover, and marinate for 2 hours in the refrigerator. Pour the warm water into a bowl, sprinkle the yeast on top, and leave it for 5 minutes. Add half the flour and all the seasonings. Stir until you have a smooth batter. Add another cup of the flour and stir until you have a dough ball.
Keep adding more flour, until you have a non-sticky dough. Knead it for 5 minutes, then cover it and leave it somewhere warm to rise. Punch it down, divide it in half, and roll each half into a 12 inch round. Leave it for 15 minutes to rise again.
Drain the lamb and fry it over high heat in the olive oil, until it is cooked. Take it out of the pan and let it cool.
Preheat the oven to 425 degrees F and grease 2 pizza pans or baking sheets. Put the dough circles on the pizza pans, pressing it until it covers the pans or baking sheets.
Arrange the lamb on top of the pizza crust, then the mushrooms, onions, tomatoes, olives and cheese. Bake for about 17 minutes, or until the cheese is melted and the dough is cooked and golden brown.
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