Spiced Lamb, Yogurt and Pine Nut Pizza

Spiced Lamb, Yogurt and Pine Nut Pizza

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

this recipe is tailored for:

the Crispy Crust™ Pizza Maker

2 hrs 50 mins total time

1 hr 5 mins active time

Medium

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, 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 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 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 six, 4 ½ oz pieces.
  • 4To make the topping, put 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 ½-inch long, 4 ¾-inch wide oval. Place two, side by side, allowing a little space between each, on 11 ¾-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 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.

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