Moroccan Lamb Pizza

Instructions

• 1

  To 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.)

• 2

  Place 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.

• 3

  Turn 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.

• 4

  To make the yogurt dressing, combine all the ingredients in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.

• 5

  To 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.

• 6

  Steam 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.

• 7

  To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.

• 8

  Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.

• 9

  Prick the crusts with a fork or pizza docker.

• 10

  Spread the remaining oil over the pizza crusts. Divide the squash, onion, mozzarella, lamb and feta evenly among the crusts.

• 11

  Select the THIN crust setting.

• 12

  Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.

• 13

  Open 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.

• 14

  Open the lid carefully with oven mitt and transfer the pizza to a cutting board.

• 15

  Repeat with the remaining pizzas.

• 16

  Sprinkle 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.