Moroccan Lamb Pizza
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Ready Time
1 hrs 20 mins
1 hrs 20 mins
Preparation
35 mins
35 mins
Cooking
45 mins (standing 30 min)
45 mins (standing 30 min)
Serves
makes 2 pizza
1 hrs 20 mins
Ready Time
Ready Time
35 mins
Preparation
Preparation
45 mins (standing 30 min)
Cooking
Cooking
makes 2 pizza
Serves
Serves
Ingredients
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
Method
- In a small bowl, dissolve the honey and water. Sprinkle over the yeast and let stand for 3 mins.
- 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.
- 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.
- 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.
- 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.
- Mash the pumpkin and add the remaining oil and ras el hanout spice.
- Combine all of the yoghurt dressing ingredients in a small bowl and stir to combine.
- 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.
- 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.
- Stretch the dough to fit the pizza pan, remove the pizza pan from the oven and carefully place the dough onto the preheated pan.
- 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.
- Remove the pizza from the oven. Sprinkle with coriander and drizzle with the yoghurt dressing, and serve immediately.
- Repeat the same process again with the remaining dough and ingredients.
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