Direct from the Pizza Bake-Off Competition, our winning recipes.

First Place was Kristen Small: Greek Pizza

Ingredients:
Olive oil
Salt
Pepper
Lamb backstrap
Fresh/crushed garlic
Lemons
Tomato paste
Fresh Oregano
Sundried tomatoes
Kalamata olives
Dodoni fetta
Greek yogurt
 
Lamb marinade
To 2 whole pieces of lamb backstrap add 2cloves of crushed garlic, salt, pepper, 2 tbsp olive oil and the juice of about 5 fresh lemons. The lamb should be half covered with juice. Marinade the lamb overnight if possible however, at least an hr would be ok.
 
Once marinaded pan fry the whole backstraps in a tbsp of olive oil. Remove the backstaps from the pan once cooked and let rest before thinly slicing on the angle. When sliced the backstrap should still be pink in the middle.
 
Putting it all together
Start with covering the pizza base with tomato paste. Drape the slices of lamb over the tomato base. Top the lamb with a sprinkling of fine garlic and then scatter sundried tomatoes, sliced kalamata olives and fresh oregano. Then crumble over the dodoni fetta and finish off with a squeeze of fresh lemon juice (about half a lemon) over the entire pizza.
Bake as required.
 
Once the pizza is cooked, remove it from the oven and pipe over a squiggle of greek yogurt.
 

Second Place was Carolyn Andrews:  Vegetarian Anit-pasto Pizza

 Tomato base, topped with some chilli and garlic oil, artichoke hearts, marinated capsicum, sun-dried tomatoes, boccochini cheese and olives.