This is currently our go-to pizza. A simple, yet effective, combination of spiced lamb, textured goats cheese and tasty spinach, finished off with shredded mozzarella. Learn how to cook this for yourself, using either an oven or a Big Green Egg.
Moroccan Lamb, Goats Cheese and Spinach Pizza
up to 2 hr prep (mostly unattended) 4-7 mins cook |
|
Easy | |
2-4 servings | |
Cotes du Bourg, Chianti Classico |
This can be cooked in an oven or a Big Green Egg (or equivalent). Be sure to check out these hints and tips for making pizza and my guide for cooking pizza on a Big Green Egg.
Equipment
- Frying pan
- Sharp knife
- Chopping board
Ingredients
- 2-3 Moroccan lamb sausages
- Crumbly goat’s cheese, e.g. Rosary
- Shredded mozzarella
- Fresh spinach

Method
Preparation
- Make pizza dough as described in either this blog post (quick recipe) or this blog post (better recipe, takes longer). Or defrost some in the morning.
- Whilst the dough is resting to double in size, either:
- pre-heat the oven up to 275°C or
- prepare the Egg to cook pizza
- Remove sausage meat from skins, break into small chunks and partially fry it.
- Pan fry the spinach with a small amount of water, dry on kitchen towel.
- When the dough is ready, shape the pizza base. I prefer thin crust for this pizza.
- Add the toppings … goats cheese chunks, then mozzarella, sausage and spinach. Some more mozzarella can be spread over the spinach as well.
Cooking in a Conventional Oven
- Transfer the pizza to the oven.
- Cook for 8 minutes or until the pizza is done.
- Slice with a pizza cutter or sharp scissors and serve.
Cooking in a Big Green Egg
- Carefully burp and open the BGE.
- Transfer the pizza to the pizza stone, close the dome.
- For thin crust/400°C, cook for 3-4 minutes.
- For thick crust/300°C, cook for 5-6 minutes
- Burp and open the BGE, check if the pizza is ready. If not, close dome and cook for another minute. Repeat until done.
- Slice with a pizza cutter or sharp scissors and serve.
Hints, Tips and Pictures
A rolling mat (pictured below) can be used to get the base the right size, as cooking at 400°C means baking parchment can’t be used. The pizza stone is 14 inches across, so I shape to 13 inches. The mat is non-stick.
