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1
Heat 1 tablespoon of the olive oil in a medium skillet.
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2
Add the minced garlic and cook over moderate heat, stirring occasionally, for 1 minute.
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3
Add the tomatoes and the bay leaf and cook over moderate heat until the sauce thickens, about 10 minutes.
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4
Stir in the thyme and rosemary and season with salt and pepper.
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5
Discard the bay leaf.
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6
Meanwhile, heat 1 tablespoon of the oil in a medium skillet until the oil is shimmering.
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7
Season the lamb roast with salt and pepper and sear over high heat, turning occasionally, until well browned all over but very rare inside, 5 to 8 minutes.
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8
Transfer the lamb to a cutting board and let stand for at least 20 minutes or up to 45 minutes.
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9
Thinly slice the lamb.
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10
Preheat the oven to 500.
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11
Position 2 racks in the upper and lower thirds of the oven.
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12
Lightly oil 2 large baking sheets.
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13
On a lightly floured surface, roll or stretch out the Crispy Pizza Dough into four 8-inch rounds.
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14
Transfer the dough rounds to the prepared baking sheets.
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15
Brush the dough with the remaining 2 tablespoons of olive oil and spread the tomato sauce over the pizza crusts in a thin layer to within 1/2 inch of the edges.
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16
Bake the pizza crusts for 8 minutes, or until they are golden brown and almost cooked through.
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17
Arrange the sliced lamb in a single layer over the pizza crusts.
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18
Scatter the sliced scallions and onion on top and season with salt and pepper.
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19
Spoon small dollops of the goat cheese all over the pizzas and drizzle lightly with olive oil.
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20
Slide the pizzas directly onto the oven racks and bake for 1 to 2 minutes, or until the lamb is medium rare and the crusts are crisp.
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21
Transfer the lamb pizzas to plates.
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22
Mound the arugula on top, drizzle lightly with more olive oil and serve immediately.
