Lamb Pizza with Salsa and Tzatziki

A delightful combination of lamb and Middle Eastern flavours used as a topping for pizza.

Lamb Pizza with Salsa and Tzatziki
A delightful combination of lamb and Middle Eastern flavours used as a topping for pizza.
Serves: 4
For pizza dough
  • 2 x 7g sachets dry yeast
  • 2 tablespoons caster sugar
  • 2½ cups warm water
  • ⅓ cup extra virgin olive oil
  • 1 kg strong bakers flour
  • 1 tablespoon salt
For tomato salsa
  • 4 large Roma tomatoes, seeded and diced
  • 1 red onion, peeled and finely diced
  • 1 clove garlic, peeled and crushed
  • 2 tablespoons extra virgin olive oil
For marinated lamb
  • 400g lamb, cut into thin strips
  • 3 cloves garlic, peeled and crushed
  • ½ cup extra virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • ¼ cup lemon juice
  • sea salt and freshly ground black pepper
For tzatziki
  • 500 g tub Greek style yoghurt
  • 1 Lebanese cucumber, peeled, deseeded and diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • sea salt and freshly ground black pepper
  • 2 teaspoons chopped fresh dill
  • 1 clove garlic, peeled and crushed
For pizza
  • 200 g fetta, crumbled
  • 400 g shredded mozzarella
  • 50 g fresh baby rocket leaves
Procedure for pizza dough
  1. In a large mixing bowl combine yeast, sugar and 100ml warm water together, until well combined. Set aside for 10 minutes or until the mixture becomes frothy. Add the remaining water and oil to the mixture, followed by the flour and salt.
  2. Using your hands bring the mixture together to form a soft dough. Tip the dough onto a clean, lightly floured work surface and knead for 15 minutes until the dough is smooth and elastic. Place in a large lightly oiled bowl, cover with plastic wrap and leave in a warm place, to double in size.
  3. Place the dough on a lightly floured work surface and knock down the dough, which pushes the air out of the dough. Divide the dough into 4 equal sized balls to make the pizzas.
Procedure for tomato salsa
  1. In a medium mixing bowl combine the tomatoes, onion, garlic and olive oil, stirring until well combined.
Procedure for marinated lamb
  1. In a medium non-metallic mixing bowl combine the lamb, garlic, olive oil, oregano, lemon juice stirring until well combined. Season well with salt and pepper and stir to combine. Cover with plastic wrap, place in the refrigerator and allow to marinate for at least 1 hour but preferably overnight for the best results.
Procedure for tzatziki
  1. Combine yoghurt, cucumber, olive oil, lemon juice, salt and pepper, dill and garlic together in a food processor. Process until well combined. Transfer to a serving dish, cover and refrigerate for at least 1 hour before serving, allowing the flavours to develop.
Procedure for pizza
  1. Preheat oven to 240°C (220°C fan-forced) and grease a 30cm round pizza tray.
  2. For each pizza, roll out one of the dough balls to fit the prepared pizza tray.
  3. To assemble the pizza, evenly spread ½ cup (130g) of tomato salsa over the base. Sprinkle ¼ cup (50g) fetta over the salsa, followed by 100g marinated lamb strips. To finish, top with 1 cup (100g) mozzarella.
  4. Place pizza in preheated oven and cook for 15 to 20 minutes or until lamb is cooked and base is golden and crispy. Remove pizza from oven and top with tzatziki and baby rocket leaves. Repeat process for remaining pizza’s.
Nutrition Information
Calories: 8004 Fat: 361g Saturated fat: 99g Unsaturated fat: 239g Carbohydrates: 860g Sugar: 62g Sodium: 10326mg Fiber: 45g Protein: 320g Cholesterol: 684mg
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