Italian Lamb Mince Pizzette
This rustic yet elegant Italian Lamb Mince Pizzette is inspired by the traditional flavors of Southern Italy, merging the rich, earthy essence of seasoned lamb with the crisp, chewy texture of hand-stretched pizzette crust. These miniature pizzas are perfect as a gourmet appetizer or a light main course, adorned with fresh herbs, creamy ricotta, and a hint of chili for balanced depth.
Equipment
Rolling Pin
Large skillet
Baking sheet or pizza stone
parchment paper
Wooden spoon
sharp knife
Ingredients
For the Dough:
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting- 1 teaspoon yeast - (active dry yeast)
0.5 teaspoon sugar
0.75 cup water - (warm) about 110°F (43°C)
1 tablespoon olive oil - extra-virgin
0.5 teaspoon salt
For the Topping:
- 1 tablespoon olive oil
1 small yellow onion - finely diced
2 cloves garlic - minced
8 oz ground lamb - preferably grass-fed
1 teaspoon dried oregano
1 teaspoon fennel seeds - lightly crushed
0.25 teaspoon chili flakes - optional, for heat- 0.25 teaspoon salt - to taste
0.5 cup ricotta cheese - whole-milk recommended
2 tablespoons parsley - fresh, chopped
Instructions
- Prepare the Dough: In a bowl, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. Stir in the olive oil, flour, and salt. Knead until smooth (about 8 minutes). Cover and let rise in a warm, draft-free area for 1 hour or until doubled in size.
- Sauté the Lamb Mixture: Heat 1 tablespoon olive oil in a skillet over medium heat (350°F/175°C). Sauté the onion until translucent (about 3 minutes), then add garlic and cook another minute. Add lamb, breaking it up with a spoon, and cook until browned with no pink (about 6–8 minutes). Stir in oregano, fennel seeds, chili flakes, and salt. Cook for 2 more minutes and set aside.
- Preheat Oven: Set oven to 450°F (230°C) and heat a baking sheet or pizza stone inside.
- Assemble the Pizzette: Divide dough into 4 pieces. Roll each into a 5-6 inch round on floured surface. Transfer to parchment. Spread a spoonful of ricotta over each base, then top with a portion of the lamb mixture. Transfer paper and pizzette to preheated sheet or stone.
- Bake: Cook pizzettes for 10–12 minutes, or until edges are golden brown and crust cooked through. Remove and rest slightly before garnishing with chopped parsley.
Notes
- Add sun-dried tomatoes or olives for added umami.
- The dough can be made the night before and kept refrigerated after its first rise.
- Replace lamb with finely chopped mushrooms for a vegetarian version.
Nutrition
Calories: 521kcalCarbohydrates: 52gProtein: 20gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 57mgSodium: 504mgPotassium: 293mgFiber: 3gSugar: 2gVitamin A: 353IUVitamin C: 5mgCalcium: 108mgIron: 4mg
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