Lebanese Spiced Lamb Pizza


600g plain flour

Pinch of salt

1 egg, lightly beaten

500g yoghurt

2 tbsp extra virgin olive oil

½ onion, diced

2 cloves garlic, finely chopped

Pinch of all spice

Pinch of sumac

150g minced lamb

1 tbsp tomato paste

1 tomato, diced



In a food processor mix flour, egg, salt and yoghurt to make the dough. Once the dough has formed a ball, place in a bowl, cover and put in the fridge for 30 minutes.

In a hot pan, heat oil, onion, garlic, all spice, sumac, minced lamb and tomato paste. Add fresh tomato at the very end. Evaporate liquid. Continue to toss mix in pan to avoid burning.

Remove dough from fridge and cut up into handful portions.

Dust with flour and roll out to make thin pizza base. Lay flat on oven tray.

Spread meat mixture over bread. Drizzle with olive oil and salt.

Cook in oven at 220°C for 10 mins or until golden brown.

Squeeze lemon over the meat to serve.

Yoghurt pastry

This soft, tender pastry is virtually foolproof and can be made with yoghurt or sour cream. Either way, it cooks to a lovely crisp and light crust, and makes a great base for pizzas.

Any off-cuts can be rolled together and refrigerated or frozen for future use.