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Lamb and dukkah pizzas
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
90s-inspired lamb and dukkah pizzas with a modern twist on traditional toppings.
Ingredients:
  • 27.30 gm olive oil
  • 1 large red onion, halved, thinly sliced
  • 1 large red capsicum, thinly sliced
  • 1 1/2 tsp dried currants
  • 1 quantity basic pizza dough (see related recipe)
  • 200g (2 cups) coarsely grated fresh mozzarella
  • 100g feta, crumbled
  • 2 (about 500g) lamb eye of loin (backstraps)
  • 60g rocket and baby spinach salad leaves
  • 1 tsp cumin seeds
  • 3/4 tsp coriander seeds
  • 1/4 tsp dried chilli flakes
  • 0.63 gm ground cinnamon
  • 0.60 gm sea salt
  • 45g (1/4 cup) roasted almonds
  • 20.00 ml toasted pine nuts
Instructions:
  • 1. Heat a non-stick frying pan over medium-low heat, then add cumin and coriander seeds. Stir until aromatic, for about 1-2 minutes. Crush the seeds using a mortar and pestle. 2. Stir in chilli flakes, cinnamon, and salt. Add almonds and crush until mixture resembles coarse breadcrumbs. Finally, stir in the pine nuts.
  • In a non-stick frying pan over medium-low heat, sauté the onion in 1 tablespoon of oil until soft, about 5 minutes. Then add the capsicum and currants and continue to cook until soft for about 7 minutes. Season to taste.
  • Preheat your oven to 220C. Grease and preheat 2 baking trays.
  • Roll out pizza dough into two large rectangles and place on preheated trays. Spread onion mixture over the dough, then sprinkle with mozzarella and feta cheese. Bake for 15-20 minutes, swapping trays halfway through, until cheese is melted and the base is crispy.
  • 1. Preheat a non-stick pan over medium-high heat. Drizzle lamb with remaining oil, season, and cook for 3 minutes on each side for a perfect medium or preferred doneness. Sprinkle with 2 teaspoons of dukkah, let it rest for 3 minutes, and then thinly slice.
  • Finish off the pizzas by adding the flavorful lamb and sprinkling the remaining dukkah. Lastly, generously top with fresh rocket and spinach leaves.

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