Lamb Pesto Pizza

Garden Pesto, Feta Cheese, Pine Nuts & Preserved Lemon

We make our own lamb sausage with an aromatic blend of spices that elevates the complex aromas of our Napa Valley Silver Oak Cabernet.

Makes four 10" pizzas

• 1 recipe Silver Oak Pizza Dough
• 1 cup Garden Herb Pesto (see recipe)
• 1 teaspoon Preserved Meyer Lemons (see recipe)
• 2 cups mozzarella cheese
• 1 recipe Moroccan Spiced Lamb Sausage, cooked
• 1 cup feta cheese
• 1 tablespoon pine nuts, toasted golden brown

1. Prepare your wood or home oven and spin the pizza dough to the desired thickness (see Silver Oak Pizza Dough recipe).
2. Spread a thin layer of Garden Herb Pesto on the pizza shell. Sprinkle with the Preserved Meyer Lemons and mozzarella.
3. Top the pizza with the cooked lamb sausage and feta cheese.
4. Bake the pizza.
5. Remove from the oven and sprinkle with pine nuts. Serve immediately.