Moroccan Lamb, Goats Cheese and Spinach Pizza

Moroccan lamb sausage, goats cheese and spinach pizza

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.
Continue reading“Moroccan Lamb Sausage, Goats Cheese and Spinach Pizza”


Moroccan Lamb, Goats Cheese and Spinach Pizza

up to 2 hr prep (mostly unattended)
4-7 mins cooking
Medium
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
Pizza cooking raised into the dome

Method

Preparation

  1. Make pizza dough as described in this blog post. Or defrost some in the morning.
  2. 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
  3. Remove sausage meat from skins, break into small chunks and partially fry it.
  4. Pan fry the spinach with a small amount of water, dry on kitchen towel.
  5. When the dough is ready, shape the pizza base. I prefer thin crust for this pizza.
  6. 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

  1. Transfer the pizza to the oven.
  2. Cook for 8 minutes or until the pizza is done.
  3. Slice with a pizza cutter or sharp scissors and serve.

Cooking in a Big Green Egg

  1. Carefully burp and open the BGE.
  2. Transfer the pizza to the pizza stone, close the dome.
    • For thin crust/400°C, cook for 4 minutes.
    • For thick crust/300°C, cook for 6 minutes
  3. Burp and open the BGE, check if the pizza is ready. If not, close dome and cook for another minute. Repeat until done.
  4. Slice with a pizza cutter or sharp scissors and serve.
Moroccan lamb sausage pizza with shredded mozzarella on top

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.

Pizza rolled out on a sizing mat and toppings added

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