Moroccan Lamb Pizzas
From the very first time I made these Moroccan Lamb Pizzas, they instantly became a family favourite in our house.
You know those recipes that surprise you? The ones that are simple enough for a busy weeknight but taste like something you'd order at your favourite café? This is definitely one of them.
Every time I've served these homemade pizzas to family or friends, I've heard the same thing: "These are amazing!" And without fail, there are never any leftovers. The combination of warm Moroccan spices, creamy feta and fresh herbs creates a pizza that's packed with flavour.
They've become one of those reliable dinners I find myself coming back to whenever we're craving something a little different for pizza night. Ready in around 30 minutes, they're easy enough for busy weeknights but special enough to serve when friends come over.
If you enjoy recipes like this, you'll find this one inside my Easy Weeknight Dinners eBook, along with plenty of other quick and easy family dinners to help make busy weeknights a little easier. And if you're looking for another pizza-inspired favourite, my Proscuitto Pizzas are always a hit forFriday night pizza night or easy dinners too.
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Why You'll Love This Recipe
Ready in around 30 minutes.
Full of warm Moroccan-inspired flavours.
Perfect for homemade pizza night.
Easy enough for busy weeknights.
Family friendly with mild spices.
Easily customised with your favourite toppings.
How to Make Moroccan Lamb Pizzas
Cook the onion until softened.
Add the lamb mince and cook until browned.
Stir through the garlic, tomato paste and spices.
Simmer until the mixture is rich and fragrant.
Spread the lamb mixture over the pizza bases.
Top with mozzarella and crumbled feta.
Bake until golden and bubbling.
Finish with rocket and a drizzle of Greek yoghurt before serving.
Variations
Swap the lamb for beef or even chicken mince.
Add roasted capsicum.
Add sliced red onion or pickled onions.
Use flatbreads for mini pizzas.
Finish with fresh mint instead of rocket.
Frequently Asked Questions
Can I make the lamb mixture ahead of time?
Yes! The lamb mixture can be cooked up to 2 days in advance and stored in the fridge until you're ready to assemble the pizzas.
Can I freeze the lamb mixture?
Absolutely. Freeze it for up to 3 months and thaw overnight before using.
What pizza base works best?
Turkish bread is my favourite because it becomes beautifully crisp while staying soft in the middle, but naan, Lebanese bread and ready-made pizza bases all work well.
Are these pizzas spicy?
No. They're warmly spiced rather than hot, making them a great family-friendly dinner.
Can I cook these in the air fryer?
Yes. Smaller pizzas or flatbreads cook beautifully in the air fryer. Cook at around 180°C until the cheese is melted and golden.
Moroccan Lamb Pizzas
Feed the family or feed a crowd with these easy Moroccan Lamb Pizzas! Made with spiced lamb mince, creamy goat’s cheese and fresh herbs. They’re quick to make and perfect for busy weeknights or weekend entertaining.
Ingredients
- 1 tbsp olive oil
- 500g lamb mince
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 2 tsp paprika
- 2 tbsp tomato paste
- ½ cup water
- Turkish bread (or your favourite pizza base)
- Grated pizza cheese
- ¼ cup pine nuts, toasted
- Handful baby spinach leaves, shredded
- 1 tbsp fresh mint leaves, shredded
- Marinated goat’s cheese or feta cheese
- Hommus, beetroot hommus, garlic dip, Greek yoghurt or tzaziki (for serving)
Instructions
- Preheat the oven to 200ºC (fan-forced) and line a baking tray with baking paper.
- Heat olive oil in a large frypan over medium-high heat. Add lamb mince and cook, stirring, until browned.
- Stir in the cumin, coriander, cinnamon and paprika. Cook for 1 minute or until fragrant.
- Add tomato paste and stir for another minute. Add the water and cook until the liquid has evaporated. Remove from heat and cool slightly (10–20 minutes).
- Meanwhile, toast pine nuts in a dry frypan over low heat until golden and fragrant. Set aside.
- Cut the Turkish bread in half and open it up on the prepared tray. Spread each half with garlic dip and hommus.
- Add a sprinkle of cheese, then top with the spiced lamb mixture. Sprinkle over pine nuts, spinach, mint and crumbled goat’s cheese.
- Bake for 5–6 minutes, or until the cheese melts and edges are crisp.
- Slice and serve with a dollop of hommus, beetroot hommus, garlic dip, Greek yoghurt or tzaziki.
Notes
Top Tips:
- Make ahead: Cook the lamb mince up to 3 days in advance for quick assembly.
- Lighter option: Swap lamb for chicken mince.
- Entertaining idea: Slice into smaller pieces and serve on a platter.
- Extra flavour: Add a drizzle of garlic sauce or harissa before serving.
- Leftovers: Use extra lamb mince in pita wraps or toss through couscous for lunch.
Serving ideas:
Serve with Greek yoghurt or tzatziki, and a simple cucumber or rocket salad. Finish with extra herbs or pine nuts for freshness and crunch.
Nutrition Facts
Calories
514Fat
41 gSat. Fat
15 gCarbs
8 gFiber
2 gNet carbs
5 gSugar
3 gProtein
30 gSodium
194 mgCholesterol
97 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
