Pizza à l’agneau turc

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!