Mediterranean Lamb Pizza
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This pizza uses leftovers from a roast lamb dinner to make the most delicious mediterranean inspired topping which I secretly love more than the actual roast dinner itself. I use my standard rye dough for the crust which provides a crisp but chewy base with a bit of oomph; it works perfectly with the robust flavours of the lamb and the fetta and the sweet pumpkin and caramelised onions. YUMMMMMM … I am actually on Day 3 of the Flat Belly Diet as I type this and it’s taking all the strength I have not to lick my computer screen. Being a food writer whilst trying to diet really sux!

Pizza Dough

  • 1 cup ‘00’ bread flour
  • 1 cup light rye flour
  • Good pinch of salt
  • 1 teaspoon raw caster sugar
  • ¾ cup warm water
  • 1 x 7g sachet active dry yeast
  1. Add the yeast and sugar to the warm water, stir and allow to sit for 5 minutes.
  2. Mix the yeast mixture into the flour and knead until smooth.
  3. Place the dough in an oiled bowl, cover with a damp tea towel and allow to rise until the dough has doubled in size.
  4. Divide the dough into two equal size balls and roll out, ready to use.

Mediterranean Lamb Pizza

  • ½ cup caramelised onions
  • Leftover roast lamb
  • Leftover roast pumpkin
  • Fetta cheese, cubed
  • Pecorino cheese, grated
  • 2 cloves garlic, crushed
  • 1/3 cup extra virgin olive oil
  1. Preheat oven to 220 degrees Celsius.
  2. Combine the crushed garlic and olive oil and brush over the base of the pizzas. Top with the onions, lamb, pumpkin, fetta and grated pecorino and cook until the crust is golden and crispy.
  3. Slice and serve!

Comments (9)

kateiscookingAugust 11th, 2010 at 9:56 pm

The combination of flavors here looks fabulous!

The CilantropistAugust 12th, 2010 at 1:04 am

Oh this does sound just divine! I think I will absolutely have to try out your rye pizza dough, I can already think of some combos of flavors were some rye would really take things over the top. :) Thanks so much for sharing!

eatblogsleepAugust 12th, 2010 at 10:41 am

I always use this dough, not just because it’s healthier, but because it has so much more flavour. It’s great for when you use toppings that have a lot of punch like anchovies or a strong cheese like provolone or gorgonzola. I also really love it with fresh figs, prosciutto, gorgonzola, truffle oil and basil. Yummo! :-)

DougAugust 13th, 2010 at 12:13 am

Lamb on a pizza!!! I will be sure to try this sometime for definite.

Jenn from Much to My DelightAugust 13th, 2010 at 7:26 am

Good Lawd!! That combination of flavors is so unique and sounds so delectable! I’m a crazy fool for Mediterranean flavors as I live in a Greek neighborhood (Astoria, Queens) and have great ingredients nearby. Fantastic!

MichelinaAugust 18th, 2010 at 12:12 pm

I will try this dough next time I bake pizza. I am such a fan of rye, the pizza looks so rustic and amazing.
I must become better at trying out pumpkin dishes, it is one of those ingredients I never use. It intimidates me I guess.

blackbookkitchendiariesAugust 21st, 2010 at 1:40 am

This looks so good. I am in love:)

Conor @ HoldtheBeefSeptember 22nd, 2010 at 12:21 am

Ack, I’m on a bit of a diet at the moment as well so I totally feel your pain. That pizza looks so good! Love the use of lamb on pizzas, and I’m curious about the rye crust.

greg sheenAugust 10th, 2012 at 8:16 am

if your oven is hot enough – spice raw lamb strips rather than using cooked lamb. add olives and fetta with baby spinach and roasted pumpkin. Perfect!

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