Ready Time: 2 hrs 5 mins
Preparation Time: 1 hrs 10 mins (Incl. 30mins Rest)
Cooking Time: 55 mins
Serves: 4
Founder of Vic's Meats, Australia's largest meat wholesaler of premium quality meats, owner of Victor Churchill butcher and the driving force behind Vic's Meat Market Day. Anthony is also the voice behind Ask the Butcher, an iPhone application designed to demystify cooking meat at home and soon– to–be a Foxtel TV show.
"I have dedicated my career to promoting the people and produce that are the backbone of Australia's meat industry".
Ingredients
Dough
- 4 x 180g basic, wholemeal or gluten free 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
- Combine 1 tablespoon olive oil, 1 teaspoon ras el hanout spice and garlic. Add lamb and coat well.
- 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
Steam pumpkin for 10–15 minutes or until tender. Mash pumpkin and add remaining oil and ras el hanout spice.
Yoghurt Dressing
Combine all ingredients in a small bowl and stir to combine.
Cooking the Pizza
- Turn the ON/OFF switch to the ON position.
- Preheat Pizza oven on setting PREHEAT for 15 minutes.
- 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.
- Prick base with a fork or pizza docker.
- Spread base with 2 tablespoons pumpkin puree.
- 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.
- Select CLASSIC crust setting.
- Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
- Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.
- Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
- Open lid carefully with oven mitt and remove pizza onto chopping board.
- Top with coriander and drizzle with yoghurt dressing.
- Cut into wedges and serve immediately.