Lamb Pizza with Fresh Herbs

This recipe makes a little bit of lamb mince go a long way. The pizza bases are easy to make, or use readymade bases or pita breads if you prefer. These can be made as individual pizzas but you could easily make one or two larger ones.


Pizza Bases

  • 3 cups plain flour
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ½ sachet instant yeast
  • 1 tablespoon oil
  • 1– 1¼ cups warm water


  • 400g Quality Mark lamb mince
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 3 teaspoons cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ cup tomato paste
  • ¼ cup chutney
  • 2 tablespoons water
  • 100g crumbled feta – or use other cheese to taste
  • ¼ cup each chopped parsley & mint
  • ¾ cup finely diced tomato (optional)


To make the pizza bases, combine the sugar, salt, flour, yeast and oil in a large bowl. Stir in sufficient warm water to form a soft dough. Turn onto a floured bench and knead, adding more flour if necessary, for approx. 5-8 minutes until smooth and springy.

Place dough into a clean greased bowl. Cover the dough with cling film and set aside in a warm place until it has approximately doubled in size.

While the dough is rising, prepare the meat. Brown the lamb mince in a hot saucepan or frying pan, pressing it with a fork or potato masher to create fine crumbs. Add the onion and garlic and cook until tender. Stir in the cumin, paprika and salt, then mix in the tomato paste, chutney and water and set aside.

Pre-heat the oven to 200°C. Divide the dough into 6-8 pieces and roll on a floured bench to desired size. Place onto greased baking trays and spread each pizza base with some of the lamb mixture, dividing it evenly. Sprinkle over the cheese and bake for 20 minutes or until risen and golden.

To serve, sprinkle each with some of the chopped herbs and tomatoes.

This recipe is kindly brought to you by our friends at Beef + Lamb New Zealand. View their recipe website
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