Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined.
Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.
Divide dough as required
For the marinade, combine 1 tablespoon olive oil, 1 teaspoon ras el hanout spice and garlic. Add lamb and coat well
Heat a chargrill pan over medium-high heat and cook lamb for 3 minutes each side or until just cooked. Cover and set aside for 5 minutes to rest. Thinly slice lamb
Steam pumpkin for 10-15 minutes or until tender. Mash pumpkin and add remaining oil and ras el hanout spice
Turn the ON/OFF switch to the ON position.
Preheat Pizza oven on setting PREHEAT for 15 minutes.
Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.
Prick base with a fork or pizza docker.
Spread base with 2 tablespoons pumpkin puree.
Divide toppings evenly into four. Top base with 2 tablespoons mozzarella cheese, red onion, feta, pine nuts and lamb. Sprinkle with remaining cheese and season with salt and pepper.
Select CLASSIC crust setting.
Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.
Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
Open lid carefully with oven mitt and remove pizza onto chopping board.
Combine all ingredients in a small bowl and stir to combine.
Top with coriander and drizzle with yoghurt dressing.
Cut into wedges and serve immediately.
Tips & Hints:
Dough can be replaced with the wholemeal pizza dough or gluten free pizza dough recipe.
Recipe by Anthony Puharich
Founder of Vic's Meats, Australia's largest meat wholesaler of premium quality meats, owner of Vicitor Churchill butcher and the driving force behind Vic's Meat Market Day.
"I have dedicated my career to promoting the people and produce that are the backgone of Australia's meat industry"
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