Organic Lamb Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer or 5–7 minutes by hand).

Knead & proof

Knead on a floured surface or with the mixer for 6–8 minutes until smooth and elastic. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Once risen, punch down the dough and divide if making two pizzas (this recipe makes one large 12–14" pizza). Let rest 10 minutes, then stretch or roll into a pizza round on a lightly floured surface. Transfer to a pizza peel or baking sheet dusted with flour or semolina.

Season & cook lamb

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground lamb and break up with a spatula. Sprinkle in cumin, coriander, 1 teaspoon sumac, kosher salt, and black pepper. Cook until browned and cooked through, about 6–8 minutes. Taste and adjust seasoning. Remove from heat and drain any excess fat if needed. Set aside to cool slightly.

Prepare sauce

In a small bowl, combine tomato sauce with minced garlic, dried oregano, and red pepper flakes. Stir to combine. Taste and season with a pinch of salt if needed.

Assemble pizza

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. Spread an even layer (about 1/2 to 3/4 cup) of the tomato sauce over the stretched dough, leaving a 1/2-inch border for the crust. Distribute the cooked lamb evenly over the sauce. Scatter torn or sliced fresh mozzarella over the lamb, and top with thinly sliced red onion.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly blistered. Baking time will vary with oven and stone temperature.

Finish & serve

Remove pizza from oven. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1/2 teaspoon finishing sumac and flaky sea salt, and scatter chopped fresh parsley. Let rest 2–3 minutes, slice, and serve hot.