Ingredients
Scale
TWO-INGREDIENT DOUGH
- 1 cup (250 g) plain full-fat Greek yoghurt
- 1¾ cups (260 g) self-raising flour, plus extra for dusting or 1 large store-bought pizza base
PIZZA
- 2 tbsp tomato paste (concentrated puree)
- 1 cup (150 g) freshly shredded mozzarella
- 2 cups (360 g) shredded cooked lamb (can be substituted with cooked chicken, beef or a can of chickpeas, drained and rinsed)
- ½ cup (60 g) pitted kalamata olives
- ½ cup (130 g) jarred roasted capsicum (bell pepper) strips in oil, drained
- ½ red onion, finely sliced
- Olive oil spray or 1 tbsp olive oil, for brushing
- ⅓ cup (50 g) crumbled Greek feta
- ½ cup (125 g) tzatziki, homemade or store-bought
- 1 tbsp freshly picked mint leaves, to garnish (optional)
Instructions
Two-Ingredient Dough
- Combine the yoghurt and flour in a medium bowl. Stir using a spoon until the consistency resembles large flakes.
- Use your hands to dump the mixture out on a clean work surface, dusted with flour. The mixture may not seem to be binding, but trust that it will come together! Knead the dough for 2–3 minutes until completely combined and use extra flour to stop your hands sticking, if needed. The dough will not be smooth (and that’s okay); just make sure it is well combined.
- Line a baking tray with baking (parchment) paper and dust with a sprinkling of the flour. Use your hands to press the dough into a flat shape – it can be oval, round or square. The easiest way to do this is to use your fists and knuckles to gently pound and stretch the dough into shape. Aim for a 1 cm (1/2 inch) thickness, although it doesn’t need to be perfect. Flip the dough over as you shape it, as needed, to stop the dough sticking to the baking paper. Sprinkle on more flour if the dough is starting to stick.
Assembling The Pizza
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
- Top the dough with the tomato paste and two-thirds of the mozzarella.
- Add the lamb, kalamata olives, capsicum and red onion, before adding the last one-third of the mozzarella.
- Spray (or brush) the edges of the pizza with olive oil to help them turn a golden brown. Bake for 20–22 minutes.
- Slice the pizza, then sprinkle it with the crumbled feta and top with a swirl of tzatziki and a sprinkle of mint leaves before serving.
Notes
Make ahead
The two-ingredient dough is best made and cooked immediately, depending on the freshness of the toppings used. Leftovers can be refrigerated or even frozen. See the leftovers instructions below.
Leftovers
Lamb – Leftover lamb is best consumed within 3 days, as long as it’s stored correctly (refrigerated in an airtight container). Take this into consideration with the following instructions for the pizza.
Pizza – Refrigerate leftover cooked pizza for up to 2 days in an airtight container. Reheat it or eat it cold. Freeze for up to 2 months. Thaw completely in the fridge before reheating to stop the base drying out.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Appetisers , mains , starters , entrees , side dishes , soups , stews , salads , sandwiches , burgers , pasta , rice , seafood , vegetarian , desserts , baking , drinks , snacks , breakfast , gluten-free , dairy-free , low-carb , grilling , barbequing , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken , beef , pork , lamb
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