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Ingredients
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Hummus Base
Spiced Lamb Topping (Tuscan-style)
Chili Crisp Drizzle & Finish
For Serving (Wood-Fired Pizza Application)
Method
Hummus Base
Prepare and Blend Hummus
Place drained chickpeas, tahini, lemon juice, garlic cloves, cumin, salt and pepper in a food processor. Pulse to combine, then stream in 3 tablespoons cold water and 3 tablespoons olive oil while processing until smooth and creamy. Stop and scrape down sides as needed. Taste and adjust salt, lemon, or water for desired consistency (add more water 1 tsp at a time). Transfer hummus to a bowl and set aside.
Spiced Lamb Topping (Tuscan-style)
Cook Aromatics
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely diced onion and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Brown the Lamb
Increase heat to medium-high, add the ground lamb to the skillet, breaking it up with a spoon. Cook until no longer pink and beginning to brown, about 5–7 minutes. Season with 0.75 tsp salt and 0.25 tsp black pepper while cooking.
Build the Tuscan Flavor
Stir in the drained diced tomatoes, tomato paste, dried oregano, smoked paprika, crushed red pepper flakes and chopped rosemary. Cook, stirring, 2–3 minutes to meld flavors.
Reduce & Finish
Add 2 tablespoons red wine or stock and simmer 2–3 minutes until liquid mostly evaporates and lamb is saucy but not soupy. Taste and adjust seasoning. Remove from heat and keep warm.
Assemble Pizza (Wood-Fired Application)
Prepare the Dough
Preheat wood-fired oven to a high temperature suitable for pizza (approx. 700–900°F / 370–480°C, or follow your oven's guidance). Lightly brush the stretched pizza dough with 1 tablespoon olive oil, leaving a small border for the crust.
Top with Lamb & Cheese
Spoon the warm spiced lamb mixture evenly over the hummus layer, distributing pieces for even coverage. Dot with fresh mozzarella or spoon small dollops of ricotta if using (use approx. 1/2 cup total).
Bake
Slide pizza into the wood-fired oven and bake until crust is blistered and cheese melted, about 2–4 minutes depending on oven temperature. Rotate as needed for even cooking.
Finish & Serve
Finish with Chili Crisp and Herbs
Remove pizza from oven. Drizzle 2 tablespoons chili crisp over the top in a thin zigzag (use less if you prefer milder heat). Scatter fresh oregano leaves and toasted pine nuts over the pizza. Sprinkle flaky sea salt to taste and drizzle a little extra-virgin olive oil if desired.