Moroccan Spiced Potato and Lamb Pizza

I’ve really been enjoying the silver lining of the pandemic that is having time to cook again.  I have time to actually make what I want, not just throw together whatever is quickest and easiest. (Who am I kidding, I didn’t do that before, it was just Belghit doing all the cooking 🤣)

One of the things I’ve really enjoyed making again is pizza. So much so that I’m willing to heat up the oven even with a “feels like” temperature of 98 degrees outside.  Pizza is such a versatile food, as nearly everything can go on a pizza crust (except Chinese leftovers, that was the one thing that just didn’t work).  Tonight’s pizza is one of my more unique favorites that I haven’t made in forever. But when considering what I had on hand, I realized the lamb in the freezer would be perfect, and we always have the other ingredients on hand. And no, this was not my own creation nor it it actually Moroccan, but the spices are right, using the standard flavors of Morocco. It was well worth the extra heat in the apartment!

Moroccan Spiced Potato and Lamb Pizza

Inspired by this recipe

Ingredients 

• Pizza dough (enough for one large pizza)
• 1 medium potato
• 2 Roma tomatoes
• 1 shallot (or 1/2 small onion)
• 5 cloves of garlic 
• 1 1/2 tablespoons chopped fresh mint
• 1 tablespoon chopped cilantro 
• 3/4 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon nutmeg 
• 1/4 teaspoon allspice 
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon 
• 1/8 teaspoon black pepper
• 1/2 lb lamb leg (or ground lamb)
• Salt and pepper 
• 1 lb fresh mozzarella 

1. Place your pizza stone in the oven and heat to 500 F. 
2. Peel your potato. Use a mandolin to thinly slice it. 
3. Halve your tomatoes, and squeeze to remove the seeds and the liquid inside.  Using a blender, food processor, or immersion blender, pulse the tomatoes, garlic, shallot, herbs, and spices until a smooth sauce is formed. Pour over the potatoes, mixing to combine, and set aside to marinate. 
4. Finally chop your lamb. Heat a skillet over medium high heat and cook the lamb, seasoning with salt and pepper, until it is no longer pink. Drain off any fats or liquids. 
5. Strain excess liquid from the potatoes using a fine mesh sieve. 
6. Roll out your pizza dough. Spread the potatoes over the dough in a single layer. Sprinkle the lamb over top of the potatoes. Finish with the cheese. 
7. Bake the pizza on the stone for 10 - 12 minutes, or until the crust is golden and the cheese is beginning to brown. Allow to cool at least 5 minutes before cutting - you don’t want it to all fall apart!
8. Enjoy!