

Breville Test Kitchen
Moroccan Lamb Pizza
The heady scent of the Moroccan souk will fill your kitchen with this one! Piled high with grilled lamb and creamy fetta, the thin crust setting delivers a crisp, golden masterpiece fragrant with spice.
2 hrs 30 mins total time
45 mins active time
Easy
Makes 4
Ingredients
Measurements:
For the dough
- 3⅓ cups (17½ oz) bread flour
- 2 tsp instant dried yeast
- 2 tsp granulated sugar
- 2 tsp flaky sea salt
- 1 tbsp olive oil
- 1 cup (8 fl oz) lukewarm water
approximately
For the yogurt dressing
- 1 cup (8½ oz) plain Greek-style yogurt
- 1½ tbsp fresh lemon juice
- 2 tbsp chopped fresh mint
- Flaky sea salt
to season
- Freshly ground black pepper
to season
For the topping
- 3 tbsp olive oil
divided, plus extra to serve
- 2 tsp ras el hanout spice
divided
- 2 cloves garlic
crushed
- 17½ oz boneless lamb loin
- 17½ oz butternut squash
peeled, cut into 1 ¼-inch pieces
- 1 small red onion
thinly sliced
- 1⅓ cups (4¾ oz) shredded mozzarella cheese
- 5¼ oz feta cheese
coarsely crumbled
To serve
- ¼ cup (1¼ oz) pine nuts
toasted
- Cilantro leaves
- Mint leaves
Instructions
- 1To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)
- 2Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.
- 3Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6½ oz pieces.
- 4To make the yogurt dressing, combine all the ingredients in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- 5To make the topping, Combine 1 tablespoon of the olive oil, 1 teaspoon ras el hanout and garlic on a plate. Add the lamb and turn to coat. Heat a grill or large skillet over medium-high heat. Add the lamb and cook for 1 minute on each side until seared. Transfer to a plate. Set aside for 5 minutes to rest. Slice lamb into ½-inch-thick pieces.
- 6Steam or microwave the squash until tender. Drain well. Transfer to a plate. Drizzle with the 1 tablespoon of the remaining oil and sprinkle with the remaining ras el hanout. Coarsely mash with a fork until well combined.
- 7To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
- 8Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.
- 9Prick the crusts with a fork or pizza docker.
- 10Spread the remaining oil over the pizza crusts. Divide the squash, onion, mozzarella, lamb and feta evenly among the crusts.
- 11Select the THIN crust setting.
- 12Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
- 13Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 4-6 minutes, or until browned. Monitor the cooking progress through the viewing window. The topping should be cooked and golden and crust crisp and brown.
- 14Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
- 15Repeat with the remaining pizzas.
- 16Sprinkle with pine nuts. Dollop over the yogurt dressing. Drizzle with extra olive oil, season with salt and pepper and garnish with cilantro and mint leaves. Slice and serve.