Cookbook

SOV860
the Smart Oven
™
Air Fryer
54
Moroccan Lamb Pizza
1
Prep 35 mins / Cook 45 mins / Standing 30 mins
2
Makes 2 pizzas
For the dough
1 tsp honey
375 ml warm water
1 ¼ tsp quick rise instant yeast
210 g flour
45 g yellow cornmeal
1 tsp salt
1 tsp olive oil, for greasing
Non-stick oil spray
For the toppings
2 tbsp olive oil
1 ½ tsp ras el hanout spice
2 cloves garlic, crushed
20 g harissa paste
1 lemon, zest only
400 g lamb backstrap
250 g butternut pumpkin, peeled and cut into
3 cm pieces
120 g shredded mozzarella cheese
1 small red onion, thinly sliced
150 g feta cheese, crumbled
35 g pine nuts, toasted
Sea salt, to taste
Freshly cracked black pepper, to taste
Coriander leaves, to serve
For the yoghurt dressing
50 g plain Greek yoghurt
1 ½ tbsp. lemon juice
2 tbsp chopped mint
1. In a small bowl, dissolve the honey and water.
Sprinkle over the yeast and let stand for
3 mins.
2. Place the flour, cornmeal and salt in the
bowl of a bench mixer with a dough hook
attachment. Mix on low speed to combine.
Add the honey, yeast and water mixture and
knead on medium speed for 5 – 7 mins or
until dough is smooth and elastic.
3. Grease a bowl with half of the olive oil and
transfer the dough to the bowl. Cover with
plastic wrap and let it rest for 30 mins.
4. Combine 1 tbsp of the olive oil, 1 tsp of the ras
el hanout, garlic, harissa paste and lemon
zest in a bowl. Add the lamb and coat well.
Heat a chargrill pan over medium-high heat
and cook lamb for 3 mins each side or until
just sealed. Cover and set aside for 5 mins to
rest. Thinly slice the lamb.
5. Place the diced pumpkin into a steaming
basket and steam for 10–15 mins or until
tender. Alternatively, the pumpkin can be
boiled in water and drained well.
6. Mash the pumpkin and add the remaining
oil and ras el hanout spice.
7. Combine all of the yoghurt dressing
ingredients in a small bowl and stir to
combine.
8. Grease a tray with the remaining olive oil.
Divide the dough into 2 × 210 g, even sized
round balls and place on a tray. Lightly spray
the dough with oil and cover with a clean tea
towel. Set aside for 30 mins.
9. Pre-heat the oven. Select PIZZA/SUPER
CONVECTION/210°C/5 mins and press
start. When the oven is pre-heated, place the
pizza tray into the middle-rack position for 5
mins to pre-heat the pizza pan.
10. Stretch the dough to fit the pizza pan, remove
the pizza pan from the oven and carefully
place the dough onto the preheated pan.
11. Pre-heat the oven. Select PIZZA/SUPER
CONVECTION/210°C/15 mins. Spread
the base with 2 tbsp of pumpkin puree. Top
with 2 tbsp mozzarella cheese, and half the
red onion, feta, pine nuts and sliced lamb.
Sprinkle with another 40 g mozzarella
cheese and season with salt and pepper, once
preheated, place it into the oven. Bake for
13 mins or until the pizza is crisp.
12. Remove the pizza from the oven. Sprinkle
with coriander and drizzle with the yoghurt
dressing, and serve immediately.
13. Repeat the same process again with the
remaining dough and ingredients.