Lamb and Herb Pizza

    Lamb and Herb Pizza


    17 people made this

    This is a pizza made with a Turkish-style flat bread layered with a fresh sauce composed of tomatoes, sweet capsicums and minced lamb cooked with a flavourful selection of Mediterranean spices.

    Serves: 10 

    • For the Lamb Sauce
    • 1 teaspoon chopped garlic
    • 1 yellow onion, chopped
    • 3 tablespoons chopped fresh basil
    • 1/2 cup chopped fresh parsley
    • 2 tablespoons chopped fresh mint
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander seed
    • 1/2 cup green capsicum, diced
    • 1/2 cup red capsicum, diced
    • 4 roma tomatoes, halved
    • 500g lean lamb mince
    • 6 tablespoons tomato paste
    • 1/2 lemon, juiced
    • 4 teaspoons olive oil
    • 1 pinch cayenne pepper to taste
    • 1 pinch salt to taste
    • For the Dough
    • 3 1/4 teaspoons active dry yeast
    • 1/2 teaspoon white sugar
    • 1 cup (250ml) warm water
    • 5 cups (625g) plain flour
    • 2 teaspoons salt
    • 1/4 cup (65ml) vegetable oil
    • 1/2 cup (125ml) water
    • For the Garlic Sauce
    • 1 cup plain yoghurt
    • 1/2 teaspoon chopped fresh parsley
    • 1/4 teaspoon crushed garlic
    • salt and ground black pepper to taste
    • For the Garnish
    • 1 cup grated green cabbage
    • 1 cup grated red cabbage

    Preparation:2hours  ›  Cook:20min  ›  Extra time:8hours chilling  ›  Ready in:10hours20min 

    1. Heat a large frypan over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced capsicums, lemon juice and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
    2. Place the lamb in the preheated frypan and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with cling wrap and refrigerate overnight.
    3. Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup (125ml) water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    4. Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yoghurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
    5. Punch the dough down, transfer it to a floured work surface and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 25cm circle. The dough should be thin, like a crepe. Place the rounds on baking paper.
    6. Preheat an oven to 260 degrees C.
    7. Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on baking paper on the lowest oven rack until the edges are a light tan colour, 8 to 10 minutes.
    8. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 180 degrees C oven for 8 minutes.
    9. To serve drizzle with garlic sauce, top with grated cabbage and roll up to eat.

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