Lyonnais pizza recipe

Ingredients

• 5½ oz (150 g) chicken or veal liver, kidneys, or heart (or a mixture), finely chopped
• 2 oz (50 g) ground beef
• 1 red onion, finely chopped
• 3 tomatoes, finely chopped
• 2 cloves of garlic, crushed
• 2 tbsp capers, finely chopped
• 2 tbsp olive oil
• 1 tsp salt
• 3 sprigs of fresh thyme, leaves picked
• 1 tbsp finely chopped fresh rosemary
• ½ tsp cracked black pepper
• 1 recipe Pizza Dough
• 2 tbsp finely chopped parsley
• 1 lemon zest

1. Preheat the oven to 400°F. Line two large baking sheets with parchment. In a large bowl, combine the liver, beef, onion, tomatoes, garlic, capers, olive oil, salt, thyme, rosemary, and pepper.
2. Divide the dough into quarters and shape each piece into a ball. Dust the work surface lightly with flour and roll out the first ball to 10 inches in diameter and ⅟₁₆ inch thick. Place the dough on one of the sheets and spread with a quarter of the topping mix. Repeat with the remaining dough balls and topping so you have two pizzas to a sheet.
3. Bake for 20 minutes, or until the bottoms are crisp and lightly golden. Sprinkle with parsley and lemon zest just before serving.