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https://www.lifestylefood.com.au/recipes/23295/moroccan-lamb-pizza

LifestyleFOOD.com.au

Moroccan Lamb Pizza

The whole family can help create quick delicious meals with the Breville Crispy Crust bench top pizza oven - it's fast and you won't get stuck in a hot kitchen.

Ingredients

  • Dough

  • 4x 180g basic, wholemeal or gluten dree pizza dough

  • Topping

  • 2 tablespoons olive oil

  • 1½ teaspoons ras el hanout spice

  • 2 cloves garlic, crushed

  • 400g lamb backstrap

  • 500g butternut pumpkin, peeled,

  • Cut into 3cm pieces 1 1⁄3 cups grated mozzarella cheese

  • 1 small red onion, thinly sliced

  • 150g feta cheese, crumbled

  • ¼ cup pine nuts, toasted

  • Salt and pepper, to taste

  • Yoghurt dressing

  • 50g plain greek yoghurt

  • 1½ tablespoons lemon juice

  • 2 tablespoons chopped mint

  • To serve

  • Coriander leaves

Method

  • Marinade:

  • 1.

    Combine 1 tablespoon olive oil, 1 teaspoon ras el hanout spice and garlic. Add lamb and coat well.

  • 2.

    Heat a chargrill pan over medium-high heat and cook lamb for 3 minutes each side or until just cooked. Cover and set aside for 5 minutes to rest. Thinly slice lamb.

  • Pumpkin puree:

  • 1.

    Steam pumpkin for 10–15 minutes or until tender. Mash pumpkin and add remaining oil and ras el hanout spice.

  • Yoghurt dressing:

  • 1.

    Combine all ingredients in a small bowl and stir to combine.

  • Cooking the pizza:

  • 1.

    Turn the ON/OFF switch to the ON position.

  • 2.

    Preheat Pizza oven on setting PREHEAT for 15 minutes.

  • 3.

    Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.

  • 4.

    Prick base with a fork or pizza docker.

  • 5.

    Spread base with 2 tablespoons pumpkin puree.

  • 6.

    Divide toppings evenly into four. Top base with 2 tablespoons mozzarella cheese, red onion, feta, pine nuts and lamb. Sprinkle with remaining cheese and season with salt and pepper.

  • 7.

    Select CLASSIC crust setting.

  • 8.

    Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.

  • 9.

    Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.

  • 10.

    Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.

  • 11.

    Open lid carefully with oven mitt and remove pizza onto chopping board.

  • 12.

    Top with coriander and drizzle with yoghurt dressing.

  • 13.

    Cut into wedges and serve immediately.

Notes

Recipe developed by Anthony Puharich for Breville. For more recipes click here

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