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 to make, yet taste like something you’d order at a café? This is one of them.
Everyone who’s tried them since has said the same thing, “these are amazing!” And without fail, there are never any leftovers. The combination of warm Moroccan spices, creamy cheese, toasted pine nuts and fresh herbs just works beautifully.
These pizzas have become one of those reliable, go-to meals that I find myself coming back to again and again.
If you love meals that are easy, full of flavour and guaranteed to please a crowd, these Moroccan Lamb Pizzas need to be added to your next meal plan rotation.
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.
