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Turkish Lamb Pizza

Immerse yourself in the  bustling markets of Turkey with this Oonified take on a traditional Turkish lamb pizza. This recipe comes from Ooni ambassador Oli Manion (@imtheonewhocooks), and is packed with all the flavours of the Middle East: tender, spicy lamb finished with a squeeze of lemon and fresh herbs.

Cast Iron Pan

Makes 1 x 12” or 16” pizza.

250g/330g (8.8/11.6oz) classic pizza dough 

For the lamb
200g (7oz) Lamb Mince
1 handful cherry tomatoes 
½ roasted red pepper 
2 tbsp tomato paste
2 tsp chilli flakes
1 tsp smoked paprika
½ tsp cinnamon 
1 tbsp sumac
1 tsp cumin 
1 shallot, finely diced
2 tbsp fresh coriander 

To garnish
Salt and pepper to taste
1 lemon, halved 
1 tbsp chopped fresh parsley 
1 tbsp chopped fresh oregano

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

In a blender, add all your lamb seasoning ingredients, followed by the minced lamb on top. It’s important to keep the lamb at the top as this prevents the meat from being overworked. With the lid on, pulse the ingredients in short bursts. Once roughly combined, decant the mix and set aside.

Heat a cast iron pan and place two halves of your lemon face down on the hot surface to char slightly. Once the surface has browned, remove from the pan and set aside.

Fire up your Ooni pizza oven. Aim for 350˚C (662˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Spoon an even layer of your lamb mix over the base of the pizza, then finish with a drizzle of olive oil.

Slide the pizza off the peel and into your oven. Let cook for 2-3 minutes, making sure to turn the pizza regularly to ensure an even cook. The slightly lower temp and longer cook time allows the lamb to cook perfectly through.

Once cooked, transfer the pizza to a wooden serving board. Squeeze over your browned lemon and finish with a garnish of your fresh chopped herbs, and a sprinkle of salt and pepper. Serve immediately!

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