Moroccan Lamb Pizza
Breville Test Kitchen

Breville Test Kitchen

Moroccan Lamb Pizza

the Crispy Crust™ Pizza Maker
the Crispy Crust™ Pizza Maker Product Details

the Crispy Crust™ Pizza Maker

2 hrs 30 mins total time

45 mins active time


Makes 4 pizzas



For the dough

  • bread flour icon
    3⅓ cups (17½ oz) bread flour
  • instant dried yeast icon
    2 tsp instant dried yeast
  • granulated sugar icon
    2 tsp granulated sugar
  • flaky sea salt icon
    2 tsp flaky sea salt
  • olive oil icon
    1 tbsp olive oil
  • lukewarm water icon
    1 cup (8 fl oz) lukewarm water


For the yogurt dressing

  • plain Greek-style yogurt icon
    1 cup (8½ oz) plain Greek-style yogurt
  • fresh lemon juice icon
    1½ tbsp fresh lemon juice
  • chopped fresh mint icon
    2 tbsp chopped fresh mint
  • flaky sea salt icon
    Flaky sea salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

For the topping

  • olive oil icon
    3 tbsp olive oil

    divided, plus extra to serve

  • ras el hanout spice icon
    2 tsp ras el hanout spice


  • clove garlic icon
    2 cloves garlic


  • boneless lamb loin icon
    17½ oz boneless lamb loin
  • butternut squash icon
    17½ oz butternut squash

    peeled, cut into 1 ¼-inch pieces

  • small red onion icon
    1 small red onion

    thinly sliced

  • shredded mozzarella cheese icon
    1⅓ cups (4¾ oz) shredded mozzarella cheese
  • feta cheese icon
    5¼ oz feta cheese

    coarsely crumbled

To serve

  • pine nuts icon
    ¼ cup (1¼ oz) pine nuts


  • cilantro leaves icon
    Cilantro leaves
  • mint leaf icon
    Mint leaves


  • 1To make the dough, put 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 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 surface and knead for 10 minutes until smooth and elastic.)
  • 2Put 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 surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6 ½ 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 ½-inch round and place each on a 11 ¾-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 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.
Main course
Kid Friendly
Kid Friendly

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