Moroccan lamb and pumpkin pizza pockets

These stuffed pizzas are full of creamy pumpkin, spiced Moroccan lamb and salty feta to create maximum flavour with every mouthful. They're grilled instead of baked to speed up the cooking time, making it perfect for an after work treat.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Pizza dough
  • 1 1/2 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 teaspoon table salt
  • 300 gram natural greek-style yoghurt
Moroccan lamb and pumpkin filling
  • 1 tablespoon vegetable or olive oil
  • 1 onion, finely chopped
  • 2 teaspoon moroccan seasoning
  • 250 gram lamb mince
  • 1 small beef stock cube
  • 400 gram pumpkin, finely chopped
  • 2 tablespoon water
  • 1/3 cup bought tabbouleh
  • 100 gram feta, crumbled
  • cooking oil spray
  • 1 cup tzatziki dip, to serve


Moroccan lamb and pumpkin pizza pockets
  • 1
    Make dough: combine flours and salt in a bowl. Make a well at centre. Add yoghurt; mix to form a soft dough. Turn out onto a lightly floured work surface; knead until smooth. Set aside.
  • 2
    Heat oil in a large frying pan over high heat. Add onion; cook and stir for 2 minutes or until soft. Add seasoning; cook and stir for 30 seconds or until fragrant. Add lamb; cook, stirring to break up lumps, for 5 minutes or until browned. Stir in crumbled stock cube; cook and stir for 1 minute or until combined. Cool.
  • 3
    Meanwhile, place pumpkin and water in a microwave-safe bowl. Microwave on high for 4 minutes or until tender. Stand 1 minute. Mash until smooth. Cool.
  • 4
    Divide dough into 4 equal portions; roll each portion out to a 20cm round. For each pizza pocket, spoon one-quarter of the pumpkin over half of a dough portion, leaving a 2cm border.
  • 5
    Top with 1/4 of the lamb mixture, 1 tablespoon of tabbouleh and 1/4 of the feta. Fold dough over to enclose filling; press edges to seal. Spray with cooking oil.
  • 6
    Heat a char-grill plate over moderate heat. Cook pockets, in batches, for 2 minutes each side or until brown and cooked. Serve with tzatziki.