MERGUEZ, RED PEPPER AND BURRATA PIZZA

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INGREDIENTS

  • 3 x pizza dough, (about 220 gr each)
  • 500 gr tomato sauce (homemade or store-bought) 
  • 500 gr merguez mince (recipe below)
  • 2 Romano peppers, finely sliced
  • 1 fresh chilli pepper, finely sliced (optional)
  • 300 gr burrata
  • Rocket leaves to serve

Merguez mince

  • 2 tablespoons fennel seeds
  • 2 tablespoons cumin
  • 2 tablespoons coriander seeds
  • 250 gr minced lamb, 20% fat
  • 250 gr minced beef, 20% fat
  • 4 garlic cloves, peeled and finely chopped
  • 20 gr fresh coriander, chopped
  • 2 tablespoons paprika
  • 1 ½ teaspoon cayenne pepper or to taste
  • 1 tablespoon caster sugar
  • 1 tablespoon dried mint
  • 1 teaspoon salt or more to taste
  • ½ teaspoon black pepper

METHOD

• Preheat the oven to 220 C/ 430 F and prepare the merguez meat. Toast the fennel, cumin and coriander seeds in a pan over medium heat for 3 to 4 minutes until fragrant. Use a mortar and a pestle to roughly grind the seeds. Alternatively, use a food processor.

• Transfer all the merguez ingredients along with the toasted seeds in a large bowl and mix to combine. Use your hands to make sure all the ingredients are nicely mixed. Cover and place in the fridge.

• Lightly flour a worktop and roll out the pizza dough into three circles. Evenly spread the tomato sauce on the dough and top with the Romano pepper slices, chilli peppers slices, if desired, and merguez mounds. Transfer the pizzas in the oven and cook for about 10 minutes until the merguez is cooked and the crust is golden brown.

• Remove the pizza from the oven, evenly garnish with burrata and rocket leaves. Serve immediately. 

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