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Le Chaudron recipe
Pizza orientale à l'agneau et menthe
Middle Eastern lamb and mint pizza
⏱ 40 minServes 2Easy710 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
300 g (11 oz)ground lamb
200 g (7 oz)tomato sauce
150 g (5 oz)feta
1onion
1/2bunch of fresh mint
1 tspground cumin
1 tsppaprika
2 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 300 g (11 oz) ground lamb
- 200 g (7 oz) tomato sauce
- 150 g (5 oz) feta
- 1 onion
- 1/2 bunch of fresh mint
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp olive oil
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Slice the onion and cook for 5 minutes in a skillet with the olive oil, then add the 300 g (10 oz) ground lamb and cook for 8 minutes, breaking it up.
- Add the cumin and paprika and stir for 1 minute over low heat, then add pepper and set aside off the heat.
- Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, and roll out the pizza dough into a 30 cm (12 in) round.
- Spread the 200 g (¾ cup + 1 tbsp) tomato purée over the dough, leaving a 1 cm (½ in) border, then spread the spiced lamb evenly over the top.
- Crumble the 150 g (5 oz) feta in large pieces over the meat: its salty tang balances the rich lamb.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are golden. Sprinkle generously with chopped mint.
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