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Pizza Maroccaine served
Pizza Maroccaine with Moroccan spiced lamb

Moroccan Lamb Pizza with Cinnamon and Cumin

Author: Flavelo
Recipes Main Courses
This isn't your usual Neapolitan pizza. Here, Italian foundations meet the scents of North African bazaars. The distinct flavor of lamb is tamed by the earthy warmth of cinnamon and cumin. The result is an intense spice bomb balanced by the acidity of tomato and creamy cheese.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Moroccan / Italian Fusion

Ingredients

Equipment Needed

  • Baking sheet or pizza stone
  • Skillet for meat

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Mix flour and salt. Dissolve yeast in water, then combine. Knead 8-10 minutes until smooth. Let rise for 1 hour.

Tip: Kneading activates gluten, which holds the gas bubbles.
2 ✓

Sauté the lamb in olive oil with onion and spices. Cook until fragrant and browned.

Tip: Frying spices in fat intensifies their flavor as many flavor compounds are fat-soluble.
3 ✓

Preheat oven to 425-475°F (220-250°C). Heat your pizza stone if you have one.

Tip: High heat causes 'oven spring', rapidly expanding the dough.
4 ✓

Roll out dough. Spread sauce, top with mozzarella, then the spiced lamb.

Tip: Layer cheese first, then meat. This cooks the meat further and prevents a soggy crust.
5 ✓

Bake 12-15 minutes. Garnish with cilantro and a drizzle of olive oil.

Tip: Raw oil at the end adds freshness and shine.

Recipe FAQ

Why pre-cook the meat?
Pizza bakes in 15 minutes, which isn't enough to safely cook raw ground meat on top, and the juices would make the crust soggy.

Ingredients

  • 2 cups All-Purpose Flour or Pizza Flour
  • 3/4 cup Lukewarm Water
  • 1 tsp Active Dry Yeast
  • 1 tsp Salt
  • 2/3 cup Tomato Sauce
  • 7 oz Ground Lamb
  • 2 tbsp Fresh Cilantro
  • 5 oz Mozzarella Cheese
  • 1 small Red Onion
  • 1 tsp Spice Blend (Cinnamon, Cumin, Ginger, Turmeric, Paprika)
  • 2 tsp Olive Oil