Spiced lamb, yoghurt, fresh mint & pomegranate

Crispy Crust Pizza
  • By Breville
Ready Time
2 hrs 35 mins
2 hrs 15 mins (Incl. 1.5hrs Rest)
20 mins
Serves   6 Pizzas
2 hrs 35 mins
Ready Time
2 hrs 15 mins (Incl. 1.5hrs Rest)
20 mins
  6 Pizzas

Brenda has owned and operated three restaurants in Brisbane over 30 years. At just 21 years of age, Brenda purchased her first restaurant, Primavera, where she cooked Italian for 11 years.

Opening in 2000, Mondo Organics was the first licensed organic restaurant in Australia and is committed to educating people about the benefits of eating organic, unrefined and sustainable produce and creating nourishing meals that promote vitality, good health and wellbeing.

In October 2013 Brenda's first cook book, Wholehearted Food, was published.

"After many years of cooking, I still cook with my heart and I'm passionate about produce. it motivates me to prepare and cook 'real' wholefood.

We are passionate about learning everything we can about organic and bio–dynamic food and wine, and want to share our knowledge with everyone who walks through our doors, whether they are dining at Mondo or participating in a cooking class."




  • 125ml warm water
  • 1 tablespoon dry yeast
  • 1 tablespoon rapadura sugar
  • 2 teaspoons sea salt
  • 1 tablespoon extra virgin olive oil
  • 150g plain greek yoghurt
  • 2½–3 cups white unbleached spelt flour


  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chilli flakes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon rapadura sugar
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 450g organic minced lamb
  • 150g plain greek yoghurt
  • 2 tablespoons lemon juice
  • 1 red onion, thinly sliced

To serve

  • Extra virgin olive oil
  • 60g pine nuts, toasted
  • Pomegranate molasses
  • Chopped mint leaves



  1. Combine water, yeast, sugar and salt in a mix master bowl fitted with a dough hook. Stir until yeast has dissolved. Set aside for 10–15 minutes for yeast to activate. Stir in oil and yoghurt until combined.
  2. Add 2 ½ cups flour and mix on low speed until dough is smooth, add a little more flour if needed.
  3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 1–1½ hours or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.


  1. Place fennel seeds in a mortar and pestle and pound to a fine powder. Add remaining spices, sugar, salt and pepper and pound together.
  2. Combine spice mix with mince and using hands mix until well combined. Roll heaped teaspoons into small balls and flatten slightly. Set aside.
  3. Combine yoghurt and lemon juice in a small bowl.

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 six balls. Roll out one piece of pizza dough to form 1cm thick oval and place 2 bases onto a large square of baking paper.
  4. Divide toppings evenly into six. Top bases with onions, mince and drizzle with a little olive oil.
  5. Select CLASSIC crust setting.
  6. Transfer pizzas and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  7. Open lid and slide paper out carefully. Close lid and cook for 4–5 minutes or until cooked to your liking.
  8. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  9. Open lid carefully with oven mitt and remove pizza onto chopping board.
  10. Sprinkle with pine nuts and drizzle with yoghurt and pomegranate molasses. Top with mint leaves.
  11. Cut into thirds and serve immediately.



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Guest Tuesday, 04 August 2020
from Chefs
by Appliance