Spicy Lamb Pizza with Scotch Bonnet and Green Sauce

03 May 2022

50 Minutes | easy | Serves 2

This pizza recipe uses the Outback ceramic pizza stone to make light, fluffy pizza with a crisp base! The dough is very simple and can be made the night before, meaning it’s easy to put your pizzas together the next day. This topping is based very loosely on lahmacun, a type of Turkish flatbread topped sparsely with a mixture of spiced minced lamb and tomato. This pizza is finished with a zippy green sauce made with fragrant herbs.

Ingredients

  • 400g minced lamb
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch ground cinnamon
  • ½ onion, finely chopped
  • 1 ball of buffalo mozzarella
  • 1 x 400g tin chopped tomatoes
  • 2 cloves garlic, crushed or grated
  • 1 scotch bonnet chilli, left whole but pierced with a knife
  • Large pinch sugar
  • For the herb sauce
  • 1 tablespoon finely chopped coriander
  • 1 tablespoon finely chopped basil
  • 1 tablespoon finely chopped chives
  • 4 tablespoons olive oil
  • 250g ‘00’ flour
  • 1 teaspoon instant dried yeast
  • ½ teaspoon salt
  • Large pinch caster sugar
  • 160ml water
  • Polenta, for coating the base of the dough

Directions

1.

Combine

Combine the flour, yeast, sugar and salt in a bowl. Add the water and mix to a dough. Tip onto a lightly floured surface and knead briefly - just until smooth.

Set the dough aside in a lightly oiled bowl, cover and allow to rest at room temperature overnight.

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2.

The next day

The next day, make your tomato sauce. Heat a tablespoon of olive oil in a saucepan and gently cook the garlic for a minute or two, stirring. Add the tomatoes, sugar, scotch bonnet chilli and some salt and pepper and allow to cook on low heat with the lid on for around 20 minutes. This can also be made the day before.

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3.

Prepare the green sauce

Prepare the green sauce by finely chopping the herbs and combining them with the 4 tablespoons of olive oil and a pinch of salt. Set aside.

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4.

Prepare

Prepare the topping by heating a splash of oil in a frying pan and gently cooking the onion until soft not coloured - around 5 minutes.

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5.

Add the spices

Add the spices and cook for one minute, stirring, taking care not to burn them. Add the lamb mince and cook until well browned, 10-15 minutes. Season with salt then set aside.

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6.

Ready to cook?

When you’re ready to cook, place the ceramic pizza stone onto the Jupiter Outback BBQ and turn all the gas burners on to high heat. Close the lid and wait until the BBQ is very hot.

Sprinkle a pizza paddle or the back of a baking tray with the polenta. Divide the dough into two pieces and place one piece on the paddle or baking tray. Use your hands to gently stretch it into a 20cm circle, leaving a little bump for a crust at the edges. Don’t worry if it isn’t perfectly round!

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7.

Have all your toppings ready

Have all your toppings ready next to the barbecue before transferring the pizza dough. When you’re ready, carefully move the dough onto the stone. This is best done fairly quickly! Top with your tomato sauce, mozzarella and lamb.

8.

Close the lid and cook

Close the lid and cook until the pizza is lovely and golden on the bottom, and beginning to brown on top. Repeat for the other pizzas. Top each with green sauce to serve.

This pizza dough is really versatile. Try using your favourite toppings, mixing up the sauces and using different garnishes. Search our recipe database for more pizza topping ideas.

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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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