Lamb, Spring Greens, Ricotta and Pomegranate Pizza

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • For the Chilli & Cumin yoghurt;
  • 3 Tbsp Yoghurt
  • 1 1/2 Tsp Ground Cumin, toasted
  • A pinch of chilli flakes
  • For the Pizza;
  • 2 Dough Balls
  • 200g Ricotta
  • 2 Tbsp Olive Oil
  • 1 Ball Mozzarella
  • 120g Slow Cooked Lamb
  • 1/4 of a head of Spring Greens (hispi, pointed, etc) chopped
  • 2 Tbsp Pomegranate Seeds
  • Going against the Neapolitan adage of ‘less is more’, this pizza is packed full of bright colours and vibrant flavours! You can use any lamb here – left over roast dinner meat would be perfect…

    As your Roccbox is coming up to temperature, combine all the yoghurt ingredients in a bowl, season and set to one side.

    To make the white sauce for the pizza, combine the ricotta with the olive oil and season well.

    When you are ready to build your pizzas, open up the dough balls into your pizza bases. Top with white sauce before dotting around the mozzarella and lamb.

    Toss the chopped spring greens in a little seasoned olive oil and pop them on too. Using your floured peel, move your pizza onto the Roccbox cooking stone and cook for around 90 seconds, turning regularly for an evenly cooked crust!

    Drizzle over some of the yoghurt and sprinkle the pomegranate seeds on top. Dig in!



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