Spiced Lamb, Yogurt and Pine Nut Pizza
Breville Test Kitchen

Breville Test Kitchen

Spiced Lamb, Yogurt and Pine Nut Pizza

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

the Crispy Crust™ Pizza Maker

2 hrs 50 mins total time

1 hr 5 mins active time


Makes 6 individual 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 topping

  • ground lamb icon
    17½ oz ground lamb
  • ground fennel seeds icon
    ½ tsp ground fennel seeds
  • ground cumin icon
    1 tsp ground cumin
  • ground coriander icon
    1 tsp ground coriander
  • crushed red pepper flakes icon
    1 tsp crushed red pepper flakes
  • ground cinnamon icon
    1 tsp ground cinnamon
  • granulated sugar icon
    1 tsp granulated sugar
  • flaky sea salt icon
    1 tsp flaky sea salt


  • freshly ground black pepper icon
    ½ tsp freshly ground black pepper
  • olive oil icon
    3 tbsp olive oil
  • plain Greek-style yogurt icon
    1 cup (8½ oz) plain Greek-style yogurt
  • fresh lemon juice icon
    2 tbsp fresh lemon juice
  • red onion icon
    1 red onion

    halved, thinly sliced

To serve

  • pine nuts icon
    ⅓ cup (1½ oz) pine nuts


  • extra-virgin olive oil icon
    Extra-virgin olive oil
  • pomegranate molasses icon
    Pomegranate molasses
  • 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 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.
Main course
Kid Friendly
Kid Friendly

Similar Recipes