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1 Moroccan lamb pizza

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Moroccan lamb pizza

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Ingredients

2 portion(s)

Moroccan lamb pizza topping:

  • 340 g lamb strap or leg lamb, cut into chunks
  • 1 clove garlic
  • 1 red onion
  • 20 g EVOO (extra virgin olive oil)
  • 1 tsp ground cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp fresh ground nutmeg
  • 1/3 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1 pinch cayenne pepper
  • freshly ground black pepper & sea salt, to taste
  • 1 1/2 tbsp tomato paste
  • 8 sml vine ripened tomatoes or cherry tomatoes, cut in half
  • 175 g butternut pumpkin, peeled, thinly sliced
  • 150 g fetta cheese, crumbled
  • 2 tbsp pinenuts
  • 2 tbsp chopped fresh mint leaves

Spelt pizza dough

  • 330 g tepid water
  • 1 tsp dry yeast
  • 40 g extra virgin olive oil
  • 1 tsp salt
  • 1 tbsp Dry Milk Powder
  • 1 1/2 tbsp Raw caster sugar
  • 250 g white spelt flour
  • 250g g wholemeal spelt flour
  • 1/4 cup mixed seeds of choice
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Recipe's preparation

    Spelt pizza base

  1. Place the water, milk powder, yeast, sugar, salt and oil into the TM bowl. Mix for 5-10 seconds on speed 4 until well mixed. Add the flour (+ seeds) and continue mixing for 6 seconds on speed 8 to combine.

  2. Set the dial to Closed lid. Knead the dough for 2 minutes on Dough mode. Transfer the pizza dough to a floured bowl and allow to rest to double in size. I place in a stainless steel bowl in a preheated oven at 40 degrees C for 30 minutes with a clean, damp tea towel placed over the bowl.

  3. Divide the dough into two (approximately 460g each) and shape into a ball. Allow to rest for a further 15 minutes on a floured surface. Shape into two large pizzas. NOTE: freeze extra dough for later, just wrap in plastic, place inside a ziplock blag and store in the freezer. 

    4. Moroccan Lamb pizza topping

  4. Preheat oven to 220 degrees C and prepare two pizza pans with olive oil and a sprinkling of flour.

  5. Mince the lamb in TM bowl by pulsing the Turbo button a few times. Put the mince aside.

  6. Add the red onion and garlic clove to the TM bowl and chop for 6 seconds on speed 7.

  7. Scrape down the sides of the bowl, add spices and oil and saute for 2 minutes at 100 degrees C on speed 1. For more of a kick add extra cayenne, this amount is child-friendly tmrc_emoticons.)

  8. Add the mince and cook for 5-7 miinutes at 100 degrees C at speed 1 or until any liquid has evaporated. Season with salt and pepper to taste. Remove the mince from the bowl and set aside.

  9. Rinse out the TM bowl and fill with 500g water. Use the Varoma to steam your pumpkin. I didn't have any in the fridge when I made this pizza for the photo (above), but it is a lovely addition. 

  10. While the pumpkin is steaming, spoon the tomato paste over the pizza bases. Divide the lamb mixture, sliced tomatoes, pumpkin, fetta and pinenuts between the two rounds. Place on pizza trays and bake for 12-15 minutes or until the pizza is browned. 

  11. Scatter with freshly chopped mint and serve immediately. Enjoy!

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Accessories you need

  • Spatula TM5/TM6
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Tip

Variation ideas

Add drained, canned baby beetroot (cut into chunks) instead of pumpkin. Add to pizza with fresh mint after cooking.

Use natural yoghurt blended with fresh mint in place of the fetta or you could make this pizza dairy-free by omitting the fetta/yoghurt topping ingredient.

Add fresh baby spinach leaves.

Make this pizza gluten-free by using Quirky Cooking's gluten-free pizza dough.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Moroccan Lamb Pizza...

    Submitted by Daniellemmm on 20. August 2021 - 21:40.

    Moroccan Lamb PizzaMoroccan Lamb Pizza

    Loved getting inspiration from this recipe! I used the cookido pizza dough recipe, and slightly different mix of spices including Moroccan spice, coriander, cayenne pepper, cinnamon, plus some salt, pepper. It was really really yummy!

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  • Loved this topping. I used a turkish bread base I...

    Submitted by AntheaS on 24. January 2019 - 13:01.

    Loved this topping. I used a turkish bread base I had already and grated cheese instead of feta. It was beautiful! Thanks for sharing the recipe.

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  • This was the second recipe I

    Submitted by AshnChris on 2. September 2015 - 11:18.

    This was the second recipe I made with my thermomix.  And the pizza was amazing!  So full of flavour!  tmrc_emoticons.)

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  • hello - could i use leftover

    Submitted by JGR on 20. July 2012 - 07:57.

    hello - could i use leftover lamb roast for this?? how do you "string" cooked meat in TMX?? i tried the 2 turbo pulses and ........ meat powder!!!

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