Moroccan Street Sourdough Pizza

Moroccan Street Sourdough Pizza!

Our thanks to our very own Pam Macaughey for this lovely fusion recipe!  Time to spice it up, folks!


  • 2 Wild Farmed Sourdough doughballs
  • 250g Napoli cut fior di latte mozzarella
  • 200g lamb mince
  • 1.5 tsp ras el hanout
  • 1 clove garlic
  • 1-2 tsp rose harissa (adjust to taste)
  • Greek yoghurt
  • Juice from ½ lemon
  • Fresh Mint
  • Red onion
  • Cherry tomatoes
  • Fresh Coriander


  • Mix your lamb mince in a bowl with the ras el hanout spice and the rose harissa and crushed garlic
  • Fry off the lamb mix in a frying pan and set aside
  • Stretch your tasty pizza bases as per our guide
  • Make your yoghurt dressing by combining the yoghurt, mint and lemon juice together and pop in the fridge to chill
  • Spread your tomato sauce onto your pizza bases and top with the lamb mince mixture, add finely sliced red onion and the cherry tomatoes halved, and then cover with a good qty of mozzarella.
  • Cook and serve and finish with freshly chopped coriander and a dollop of yoghurt dressing, voila!

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