Moroccan Lamb Pizza

  • By Breville
Ready Time
1 hrs 20 mins
35 mins
45 mins (standing 30 min)
Serves   makes 2 pizza
1 hrs 20 mins
Ready Time
35 mins
45 mins (standing 30 min)
  makes 2 pizza


For the dough

  • 1 tsp honey
  • 375 ml warm water
  • 1 ¼ tsp quick rise instant yeast
  • 210 g flour
  • 45 g yellow cornmeal
  • 1 tsp salt
  • 1 tsp olive oil, for greasing
  • Non-stick oil spray

For the toppings

  • 2 tbsp olive oil
  • 1 ½ tsp ras el hanout spice
  • 2 cloves garlic, crushed
  • 20 g harissa paste
  • 1 lemon, zest only
  • 400 g lamb backstrap
  • 250 g butternut pumpkin, peeled and cut into
  • 3 cm pieces
  • 120 g shredded mozzarella cheese
  • 1 small red onion, thinly sliced
  • 150 g feta cheese, crumbled
  • 35 g pine nuts, toasted Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Coriander leaves, to serve

For the yoghurt dressing

  • 50 g plain Greek yoghurt
  • 1 ½ tbsp. lemon juice
  • 2 tbsp chopped mint


  1. In a small bowl, dissolve the honey and water. Sprinkle over the yeast and let stand for 3 mins.
  2. Place the flour, cornmeal and salt in the bowl of a bench mixer with a dough hook attachment. Mix on low speed to combine. Add the honey, yeast and water mixture and knead on medium speed for 5 – 7 mins or until dough is smooth and elastic.
  3. Grease a bowl with half of the olive oil and transfer the dough to the bowl. Cover with plastic wrap and let it rest for 30 mins.
  4. Combine 1 tbsp of the olive oil, 1 tsp of the ras el hanout, garlic, harissa paste and lemon zest in a bowl. Add the lamb and coat well. Heat a chargrill pan over medium-high heat and cook lamb for 3 mins each side or until just sealed. Cover and set aside for 5 mins to rest. Thinly slice the lamb.
  5. Place the diced pumpkin into a steaming basket and steam for 10–15 mins or until tender. Alternatively, the pumpkin can be boiled in water and drained well.
  6. Mash the pumpkin and add the remaining oil and ras el hanout spice.
  7. Combine all of the yoghurt dressing ingredients in a small bowl and stir to combine.
  8. Grease a tray with the remaining olive oil. Divide the dough into 2 x 210 g, even sized round balls and place on a tray. Lightly spray the dough with oil and cover with a clean tea towel. Set aside for 30 mins.
  9. Pre-heat the oven. Select PIZZA/SUPER CONVECTION/210°C/5 mins and press start. When the oven is pre-heated, place the pizza tray into the middle-rack position for 5 mins to pre-heat the pizza pan.
  10. Stretch the dough to fit the pizza pan, remove the pizza pan from the oven and carefully place the dough onto the preheated pan.
  11. Pre-heat the oven. Select PIZZA/SUPER CONVECTION/210°C/15 mins. Spread the base with 2 tbsp of pumpkin puree. Top with 2 tbsp mozzarella cheese, and half the red onion, feta, pine nuts and sliced lamb. Sprinkle with another 40 g mozzarella cheese and season with salt and pepper, once preheated, place it into the oven. Bake for 13 mins or until the pizza is crisp.
  12. Remove the pizza from the oven. Sprinkle with coriander and drizzle with the yoghurt dressing, and serve immediately.
  13. Repeat the same process again with the remaining dough and ingredients.



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Guest Saturday, 08 August 2020
from Chefs
by Appliance