Moroccan Lamb Pizza Recipe | myfoodbook

Ingredients

• 3 teaspoons dry yeast
• 3 teaspoons sugar
• 3 teaspoons salt
• 1 tablespoon olive oil
• 1 cup lukewarm water
• 500g 00 (strong bakers) flour
• 2 tablespoons olive oil
• 1 1/2 teaspoons ras el hanout spice
• 2 cloves garlic, crushed
• 400g lamb backstrap
• 500g butternut pumpkin, peeled,
• Cut into 3cm pieces 1 1/3 cups grated mozzarella cheese
• 1 small red onion, thinly sliced
• 150g feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• Salt and pepper, to taste
• 50g plain greek yoghurt
• 1½ tablespoons lemon juice
• 2 tablespoons chopped mint
• Coriander leaves (to serve)