Thick-crust lamb pizza

Thick-crust lamb pizza

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  • 2 (makes 1 large pizza)
  • Easy
  • 30 minutes, plus proving time
  • 20 minutes
  • Woolworths Warwick Cape Lady Red Blend

“The festive season is all about feasting, but in the middle the celebrations, sometimes all you need is a pizza. This is a great way to use any leftover lamb, and fill your home with the smell of freshly baked dough.”- Clement Pedro


  • For the pizza dough:
  • 10 g yeast
  • 2 T sugar
  • 1 cup water
  • 240 g flour
  • 1 T salt
  • For the whipped feta:
  • 200 g feta
  • 1 cup plain yoghurt
  • sea salt and freshly ground black pepper, to taste
  • 3 T dill, roughly chopped
  • For the topping:
  • 2 x 150 g tubs Woolworths caponata
  • 400 g leftover lamb
  • mint, to garnish
  • dill, to garnish

Cooking Instructions

1. To make the dough, combine the yeast, sugar and water in a large bowl. Allow to stand until foamy, then add the flour and salt. Using a wooden spoon, stir to form a loose, shaggy dough, then turn out onto a floured work surface and knead for 5 minutes until smooth and bounces back when pressed.

2. Place the dough in a bowl, cover with a clean tea towel and allow to prove for 45 minutes.

3. Meanwhile, crumble the feta into a food processor, add the yoghurt and blend until smooth. Scrape down the sides and blend for a further minute. Spoon into a mixing bowl and stir through the dill and pepper. Chill until required.

4. Preheat the oven to 180°C. Place the dough in a greased, high-sided baking tray or large, round baking dish. Using your fingertips, gently press the dough into the tray, creating a crust by pushing the dough up the sides.

5. Press your fingertips into centre of the dough, then spread over the caponata. Add the lamb, then bake for 20 minutes, or until the dough is cooked through. Allow to cool slightly, then remove from the tray.

6. Spoon over some of the whipped feta, garnish with mint and dill, then slice and serve.

Cook's note: Whipped feta isn’t just great on pizza, it’s also the perfect addition to a meze platter or as a base for roasted vegetables.

This recipe was made with leftovers from Clem's apricot-and-harissa-crusted lamb. Find the recipe here. 

Find more leftover recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa


Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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