Moroccan Street Sourdough Pizza!

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

Ingredients

• 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

Method

• 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!