Breville Test Kitchen

Spiced Lamb, Yogurt and Pine Nut Pizza

Name: Spiced Lamb, Yogurt and Pine Nut Pizza
Cook time: 3900 s
Total time: 10200 s
Yield: Makes 6 individual pizzas
Ingredients: 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; 17½ oz ground lamb; ½ tsp ground fennel seeds; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp crushed red pepper flakes; 1 tsp ground cinnamon; 1 tsp granulated sugar; 1 tsp flaky sea salt - crushed; ½ tsp freshly ground black pepper; 3 tbsp olive oil; 1 cup (8½ oz) plain Greek-style yogurt; 2 tbsp fresh lemon juice; 1 red onion - halved, thinly sliced; ⅓ cup (1½ oz) pine nuts - toasted; Extra-virgin olive oil; Pomegranate molasses; Mint leaves

The Crispy Crust™ Pizza Maker is your magic wand for this Middle Eastern-inspired masterpiece. A crisp crust is topped with spiced lamb, toasted pine nuts and fresh mint and it’s a good job they’re individual, because you’re not gonna want to share.

the Crispy Crust™ Pizza Maker

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2 hrs 50 mins total time

1 hr 5 mins active time

Easy

Makes 6 individual pizzas

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 topping

17½ oz ground lamb
½ tsp ground fennel seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp crushed red pepper flakes
1 tsp ground cinnamon
1 tsp granulated sugar
1 tsp flaky sea salt
crushed
½ tsp freshly ground black pepper
3 tbsp olive oil
1 cup (8½ oz) plain Greek-style yogurt
2 tbsp fresh lemon juice
1 red onion
halved, thinly sliced

To serve

⅓ cup (1½ oz) pine nuts
toasted
Extra-virgin olive oil
Pomegranate molasses
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 the 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 six, 4½ oz pieces.
4To make the topping, place the lamb in a bowl. Add the spices, sugar, salt and pepper. Mix until well combined. Roll tablespoons of the lamb mixture into small oval shapes. Place on a plate. Spoon 1 tablespoon olive oil over the lamb and turn to coat. Cover and refrigerate until ready to assemble the pizzas.
5Combine the yogurt and lemon juice. Cover and refrigerate until ready to serve.
6To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
7Roll out each piece of pizza dough to form a 8-inch long, 4-inch wide oval. Place two, side by side, allowing a little space between each, on 11-inch square pieces of parchment paper.
8Spread 1 teaspoon of the remaining oil over each pizza crust. Divide the toppings evenly among the crusts.
9Select the CLASSIC crust setting.
10Transfer two of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
11Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 6-7 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
12Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
13Repeat with the remaining pizzas.
14Top each pizza with the yogurt mixture and sprinkle with 1 tablespoon pine nuts. Drizzle with extra virgin olive oil and pomegranate molasses. Season with salt and pepper and garnish with mint leaves. Slice and serve.