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Pizza Libyenne served
North African style pizza with aromatic spiced lamb and olives

Libyan style spiced lamb pizza

Author: Flavelo
Recipes Main Courses
In Libya, due to the Italian colonial past, pizza has been integrated into the local culture, but given a unique North African twist. This is not Neapolitan minimalism: the dough is thicker, 'breadier', and the topping is richly spiced mince with cumin and coriander, more reminiscent of a ragu than the usual pizza topping. A filling, spicy dish that forms a bridge between Mediterranean and Arab cuisine.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Baking sheet
  • Frying pan for browning meat

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the yeast in the tepid water. Mix the flour with the salt, then add the water. Knead into a smooth dough, and leave to prove for 1 hour in a warm place.

Tip: The dough should be elastic. If it is sticky, add a little flour.
2 ✓

Meanwhile, brown the minced meat in a little oil. When it is no longer raw, add the cumin, coriander and paprika. Salt it, then remove from heat.

Tip: Add the spices at the end of browning so they don't burn, but their flavour dissolves in the oil.
3 ✓

Preheat the oven to 220°C. Roll the risen dough out into a rectangle or circle, and place on a baking tray lined with baking paper.

Tip: This pizza can handle thicker dough.
4 ✓

Spread with tomato sauce. Scatter over the grated cheese, then the spiced meat, the sliced olives and the thinly sliced onion.

Tip: The cheese goes underneath, protecting the dough from getting soggy from the meat juices.
5 ✓

Bake for 12-15 minutes until the edge is golden brown. Sprinkle with fresh parsley and drizzle with olive oil when serving.

Tip: Always add fresh herbs after baking so they don't brown.

Recipe FAQ

Can I use ready-made pizza dough?
Yes, but the dough of the Libyan version is a little denser, so homemade gives a more authentic experience.

Ingredients

  • 300 g Plain flour
  • 200 ml Tepid water
  • 10 g Fresh yeast
  • 5 g Salt
  • 150 ml Tomato sauce
  • 200 g Minced lamb or beef
  • 50 g Black olives (pitted)
  • 150 g Mozzarella cheese
  • 1 pc Red onion
  • 10 g Fresh parsley
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Paprika
  • 2 tbsp Olive oil