Moroccan Scotch Lamb Flatbread Pizza

Moroccan Scotch Lamb Flatbread Pizza

Guest blogger recipes are a treat I always look forward to indulging in. And this week’s fellow foodie blogger gives us the extra joy of being, in her own words, ‘in pursuit of the good life’ so you know you’re going to love this twist on pizza. (All the flavour, none of the guilt.)

Without further ado, I introduce to you Catherine Sprunt of Sprunting! fame. Drop in on her blog for food, interiors and travel. She has such a wonderful flair for words and pictures, you can easily while away an hour jumping from post to post admiring her good taste and handy tips. Spoiler alert: her collection of living wall pictures is an absolute delight. It’s got me eyeing up spaces around the office where I might be able to cultivate my very own.

Back to meaty matters, and the delicious Scotch Lamb recipe Catherine’s created for us. She was in Morocco last year so this must have inspired her use of ras el hanout (fragrant North African spice mix, commonly used in tagines) and harissa paste (a fiery reddish orange mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil), which complement Scotch Lamb mince beautifully. I made these pizzas last night and cannot recommend them highly enough. I was literally transported to the Kasbah as exotic aromas wafted from my pan. The finished flatbread pizzas taste complicated (you know what I mean!) but they’re surprisingly easy to cook. And very moreish.


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Moroccan Scotch Lamb Flatbread Pizza

Makes two 8-inch personal pizzas


  • For the flatbreads
  • 200g self-raising flour
  • 1tsp baking powder
  • Pinch of salt
  • 150ml warm water
  • 1 ½tbsp olive oil

For the toppings

  • 200g Scotch Lamb mince
  • ½ green pepper, finely diced
  • ½ small onion, finely diced
  • 1tsp ras el hanout
  • 1tsp cinnamon
  • ½tsp paprika
  • ½tsp garlic granules
  • 1tbsp honey
  • 1tbsp olive oil
  • 2tbsp harissa paste
  • 75g feta cheese
  • 75g grated mozzarella or cheddar
  • 3 pickled chilli peppers
  • 1 tomato, roughly chopped

Cooking Method

To make the flatbreads, combine all of the ingredients together. Gently mix with a wooden spoon until it becomes a soft dough. Turn out onto a floured surface and knead for a few minutes. Cut the dough in half and roll out into 8-inch rounds, about the same thickness as a pitta bread. In a hot, non-stick pan, cook on each side for a minute, or until bubbles start to appear. Set aside.

In the same pan, heat a tablespoon of olive oil along with the ras el hanout, cinnamon, paprika and garlic granules. Once the spices start to release their aroma, add the onion and Scotch Lamb mince to the frying pan and brown, breaking up any lumps with a wooden spoon. Add the green pepper and fry for a few minutes, until the lamb mince is cooked through. Carefully, using the spoon or a pan lid, drain away any oil in the pan. Return to the heat and add the honey; it should sizzle and the lamb will start to go lovely and crispy.

Heat up the grill. Meanwhile, wipe the pan clean and place one of the flatbreads in it. Put a tablespoon of harissa paste in the centre and spread outwards using the back of the spoon until most of the base is covered. Just a thin layer will do; the paste is fairly strong and can be quite spicy! Top with half of the lamb mixture, crumbled feta, tomato, grated cheese and sliced pickled peppers. Pop under the grill for about 10 minutes, or until the cheese is melted and starting to bubble. Repeat with the second flatbread, slice and enjoy!

I hope you agree, Catherine has created a truly authentic taste of Morocco. Let me know how you get on with her Scotch Lamb Flatbread Pizzas.

Happy Cooking!

Suzie x

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