Lamb Merguez Pizza with Zucchini
Recipe by: Isaac Bernstein
8 servings
Issue #12
The combination of spicy ground lamb and roasted zucchini is phenomenal. Top if off with some herbs and pine nuts — you won’t miss the cheese.
Lamb Merguez Pizza with Zucchini:
- 500 grams Basic No-Knead Pizza Dough
- 2 tablespoons olive oil
- 3 scallions, sliced
- 3 cloves garlic, thinly sliced
- 1 pound ground lamb
- 2 tablespoons harissa
- 1 medium zucchini, thinly sliced
- Fresh herbs, for garnish (parsley, cilantro, chives)
- Toasted pine nuts, for garnish
- Crushed red pepper flakes (optional)
Steps:
- Preheat oven to 550°F
- Spread out dough according to the instructions in the Basic No-Knead Dough recipe.
- Heat olive oil in a large sauté pan over medium-high heat and sauté the scallions and garlic for 3 minutes, until softened. Add the ground lamb and harissa and brown until cooked through, about 10 minutes.
- Spread the meat mixture over the dough, top with the sliced zucchini and bake for 12 minutes.
- Serve with lots of fresh herbs, pine nuts and crushed red pepper flakes
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