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The Dough:

  • All-purpose Flour 1.0 kg
  • Salt 30.0 g
  • Instant yeast 15.0 g
  • Lukewarm water 650.0 ml

The Filling:

  • Olive oil 60.0 ml
  • Onion, diced 200.0 g
  • Lamb, mince 800.0 g
  • Ginger and garlic, paste 100.0 g
  • Black pepper crushed 20.0 g


Designed for professional chefs, check out this Lamb, Peppers & Chilli Pizza recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Italian Tomato Base.



  1. The Dough:

    • Combine the flour, salt, and yeast in a bowl. Add just enough water to make the mixture form a ball of dough with no dry flour left on the bottom of the bowl.
    • Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
    • Place the dough in a lightly greased bowl, cover with cling film and leave in a warm place to prove for 45 minutes, or until doubled in size.
    • Divide the dough into equal balls.
    • Flour each dough ball, then cover with cling film, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
    • Dust a clean surface and the dough with a little flour and roll it out into a rough circle, about ½cm thick.
  2. The Filling:

    • Sauté onions and lamb mince with ginger garlic paste. Season with black pepper and salt. Cook until crispy but not dry.
  3. Baking:

    • Spread the Knorr Professional Italian Tomato Base over the surface of the dough with the back of a spoon.
    • Spread the minced mixture over top. Finally, add the shredded cheese. Bake the pizza in a 220°C preheated oven for 12-15 minutes or until the crust is golden brown. Sprinkle some crushed chilli if desired.