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Pizza Maroccaine served
Moroccan inspired pizza with fragrant spices and tender lamb

Moroccan spiced lamb pizza

Author: Flavelo
Recipes Main Courses
This is not the usual Neapolitan pizza. Here, the Italian base meets the scent of North African bazaars. The distinctive, characteristic taste of lamb meat is tamed by the earthy warmth of cinnamon and cumin. The result is an intense spice bomb where the acidity of the tomato and creaminess of the cheese maintain the balance.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Moroccan / Italian fusion

Ingredients

Equipment Needed

  • Baking sheet or pizza stone
  • Frying pan for preparing meat

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the flour with the salt. Dissolve the yeast in the tepid water, then knead with the flour. Knead for 8-10 minutes until smooth and elastic. Cover and prove for 1 hour.

Tip: Kneading activates the gluten (gluten network), which is capable of holding the gas bubbles produced by the yeast. This makes the dough airy.
2 ✓

Meanwhile, fry the meat in olive oil with the finely chopped onion and the spice mix. It doesn't need to be fully cooked, just let it get some colour and aroma.

Tip: We 'bloom' the spices in hot oil because most flavour compounds are fat-soluble, so their taste will be much more intense.
3 ✓

Preheat the oven to the highest possible setting (220-250°C). If you have a pizza stone, put it in to heat up.

Tip: High temperature suddenly turns the water content of the dough into steam, which increases the volume of the dough 'explosively' (oven spring).
4 ✓

Roll the risen dough into a circle. Spread with tomato sauce, scatter with mozzarella, then distribute the spiced meat over it.

Tip: Put the cheese on the sauce, and the meat on the cheese. Thus the meat gets direct heat and browns further, and the cheese protects the dough from getting soggy.
5 ✓

Bake for 12-15 minutes, until the edge is blistered and brown. After baking, sprinkle with fresh coriander and drizzle with a little olive oil.

Tip: Raw oil at the end gives freshness and shine to the dish.

Recipe FAQ

Why do I need to pre-fry the meat?
Pizza dough cooks in 15 minutes, which may not be enough for raw minced meat on top of the pizza, plus the juice flowing out of the meat would make the dough soggy.

Ingredients

  • 300 g Wheat flour (Type '00' or pizza flour)
  • 200 ml Tepid water
  • 10 g Fresh yeast
  • 5 g Salt
  • 150 ml Tomato sauce
  • 200 g Minced lamb
  • 10 g Fresh coriander
  • 150 g Mozzarella cheese
  • 1 pc Red onion
  • 5 g Spice mix (cinnamon, ground cumin, ginger, turmeric, paprika)
  • 2 ml Olive oil