This Pizza is perfect if you have leftover slow cooked Lamb.
- 1 Dough (or you could use a store bought pizza base)
- Slow cooked Moroccan Lamb Shoulder
- Pizza blend grated cheese
- Harissa Sauce
- 1 Red Capsicum
- Handful of Olives
- Coriander to garnish
- Greek Yogurt to garnish
Preheat oven to 200 degrees fan forced.
We made a basic dough using the bread maker, which made enough to make a moroccan lamb twist as well.
For the slow cooked moroccan lamb shoulder, we popped one butterflied shoulder in the slow cooker overnight with morrocan paste, a can of tomatoes, and a good grind of salt and pepper and cooked until it was falling apart.
For the pizza we rolled out into our desired shape plus a little extra as we wanted to stuff the crust. Then we heated a deepish cast iron pan (ovenproof) over the stove with some a splash of oil. Then spread the base with the Harissa Sauce. We then did Josh Emmetts method of getting a nice crunchy pizza base by putting it in the pan and then adding the toppings as its cooking the bottom. We did the pulled lamb, capsicum and olives (but feel free to use anything). Top with pizza cheese.
Once it's ready for the oven lift up the base a wee bit to see if its nice and crunchy, then pop in the oven till the rest of its cooked.
Once cheese is melted take out and garnish with fresh coriander or rocket and drizzle greek yogurt over it, slice it up and serve hot!