Middle Eastern Lamb Pizza

I made a giant shoulder of lamb, following a recipe for Palestinian spiced lamb, from the wonderful Zaitoun cookbook. (It's now one of my favorite things to cook.) Clearly, I needed a way to deal with the leftovers.

Ingredients

For the Sauce

• 2T Primal Kitchen steak sauce (no sugar added)
• 1.5t pomegranate molasses (no sugar added)
• 1t maple syrup

For the Pizza

• Frozen or fresh crust of your choice (I love the Bonza crusts made of chickpea flour)
• Leftover Palestinian spiced lamb
• Mozzarella

Process

1. Mix the ingredients for the sauce, and cook over medium-low heat until reduced to about half (about 2.5T)
2. Make the pizza.  You know how to do that right?  Cook according to crust maker's instructions.