Spicy lamb pizza

Illustration appellation
  • Beaujolais Villages
Spicy lamb pizza


  • 400g plain flour
  • 200g warm water
  • 6g fresh yeast
  • 8g salt
  • 12g sugar
  • 32cl olive oil
  • 240g ground lamb meat
  • 1 small red chilli pepper
  • 1 tsp cinnamon
  • 1 tsp cumin
  • A few sprigs of fresh thyme
  • 20g watercress
  • ½ red onion, minced
  • A trickle of olive oil
  • 1 lemon, juiced
  • Salt and ground pepper


  • Step 1Start by crumbling the yeast, then diluting it in warm water. Let stand for a few minutes. In a standing mixer bowl, combine the flour, sugar and salt. Fold in the water and yeast mixture. Knead it all at low speed for 5 minutes, add the olive oil and continue kneading for a few minutes more.
  • Step 2Place the well-floured dough in a large bowl, cover tightly with cling film and let stand for 1hr30 in a warm place.
  • Step 3When the dough has doubled in volume, loosen it by punching it down gently with your fist. Lightly flour your work surface and divide the dough into 4 balls of equal weight.
  • Step 4Using a rolling pin, flatten the balls to the desired size. Cover with a damp cloth and leave it to expand 30 minutes.
  • Step 5Meanwhile, prepare the topping. In a frying pan, sauté the spices and the meat over high heat for approx. 5 mins. Salt and pepper to taste.
  • Step 6Preheat the oven to 220°C. Spread the tomato sauce over the pizza dough. Add the lamb, a few sprigs of thyme and bake for approx. 15 mins.
  • Step 7Remove from oven, add the watercress and slices of red onion. Finish with a trickle of olive oil and lemon juice. Serve immediately.

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