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MO ROCCAN L AM B P IZ Z A
Ingredients
• 2/3 cup low-fat natural yoghurt
• Juice of 1 lemon
• 2 tbs chopped mint
• 6.4 Oz lamb backstrap, roughly chopped
• 1 1/2 tsp Moroccan seasoning
• 1 large garlic clove, chopped
• 1/2 red onion, chopped
• 1 tbs pine nuts
• 8 cherry tomatoes, halved
• 1 tbs chopped coriander
Method
1. Combine the yoghurt, 2 teaspoons lemon juice and mint in a bowl. Season with salt. Chill
until required.
2. Preheat your Pizza Maker on setting.
3. Place the chopped lamb, Moroccan seasoning, garlic, red onion, sea salt and freshly ground
pepper into a food processor and pulse until the mixture is coarsely minced.
4. Place your fresh dough directly onto your stone, scatter base the lamb mixture, pine nuts
and tomatoes. Close the lid and turn your Pizza Maker up to setting 5 cook for around 3 to
4 minutes.
5. Scatter with the chopped coriander and drizzle over remaining lemon juice.
6. Serve with the mint yoghurt.
TANDOORI CH ICKE N AND ROCKE T PI Z Z A
Ingredients
• 7 Oz chicken tenderloins, thinly sliced
• 1 1/2 tbs Tandoori paste
• 2 tbs of natural yoghurt
• 3 tbs of Tomato pasta
• Handful of shredded mozzarella cheese
• Handful of cherry tomatoes, halved
• Rocket leaves
• 2 tbs of tzatziki dip
• 2 tbs mango chutney
Method
1. Place the chicken tandoori paste and natural yoghurt in a bowl. Toss to coat.
2. Pre-heat your Pizza Maker on 1.
3. Roll out your dough and place onto the heated stone, top with tomato passata and mozza-
rella cheese.
4. Place the chicken and tomatoes onto the base.
5. Close the lid and turn up to 5 and cook for around 3 to 4 minutes
6. Top with the rocket and drizzle over the tzatziki.
7. Serve with the mango chutney and mixed salad leaves.
E NGL ISH
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