Kalorik PZM 43618 Mode D'emploi page 15

4. Add the pepperonis over the tomato sauce and cheese base.
5. Close the lid and cook for 3 to 4 minutes on setting 5.
Moroccan Lamb Pizza
Ingredients:
 2/3 cup low-fat yogurt
 Juice of 1 lemon
 2 tablespoons chopped mint
 6.5 ounces lamb backstrap, roughly chopped
 1 ½ teaspoon Moroccan seasoning (Ras el Hanout)
 1 large garlic clove, chopped
 ½ red onion, chopped
 1 tablespoon pine nuts
 8 cherry tomatoes, halves
 1 tablespoon chopped coriander
1. Preheat the pizza maker.
2. Combine the yogurt, 2 tablespoons of lemon juice and the
chopped mint in a bowl. Season with salt. Chill until ready to serve.
3. Place the chopped lamb, Moroccan seasoning, garlic, red onion,
sea salt and freshly ground pepper into a food processor and pulse
until the mixture is coarsely minced.
4. Place the dough directly onto the stone, scatter the base with the
lamb mixture, pine nuts and tomatoes.
5. Close the lid and cook for 3 to 4 minutes on setting 5.
6. Sprinkle with the chopped coriander and drizzle over remaining
lemon juice.
7. Serve with the mint yoghurt.
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