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Moroccan lamb pizza
Olivia Andrews · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: lamb backstrap.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
428°F / 220°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (1)
- sauce tomato8 cherry tomatoesn/a
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeselow-fat natural yoghurt165 ml · 165g
- over cheeseJuice of 1 lemon
- over cheesechopped mint40 ml · 40g
- over cheeselamb backstrap180g
- over cheeseras el hanout or Moroccan seasoning1 1/2 tsp · 6.3g
- over cheese1 large garlic clove
- over cheese1/2 red onion
- over cheesepine nuts20 ml · 20g
- over cheesechopped coriander20 ml · 20g
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