Clement Pedro, Author at Woolworths TASTE

Beef recipes

Fried chicken with chilli-and-lime seasoning

40 minutes

Chicken breast

Harissa-roasted broccoli with herby feta yoghurt

20 minutes

Chicken recipes

3-ingredient peri-peri chicken livers

10 minutes

Braai recipes

Garlic-and-burnt leek creamed corn

20 minutes

Braai recipes

Thick-crust lamb pizza

20 minutes

Thick-crust lamb pizza

Serves 2 (makes 1 large pizza)

Difficulty Easy

Prep Time 30 minutes, plus proving time

Cooking Time 20 minutes

Ingredients

For the pizza dough:

10 g yeast
2 T sugar
1 cup water
240 g flour
1 T salt

For the whipped feta:

200 g feta
1 cup plain yoghurt
sea salt and freshly ground black pepper, to taste
3 T dill, roughly chopped

For the topping:

2 x 150 g tubs Woolworths caponata
400 g leftover lamb
mint, to garnish
dill, to garnish

Method

1. To make the dough, combine the yeast, sugar and water in a large bowl. Allow to stand until foamy, then add the flour and salt. Using a wooden spoon, stir to form a loose, shaggy dough, then turn out onto a floured work surface and knead for 5 minutes until smooth and bounces back when pressed.

2. Place the dough in a bowl, cover with a clean tea towel and allow to prove for 45 minutes.

3. Meanwhile, crumble the feta into a food processor, add the yoghurt and blend until smooth. Scrape down the sides and blend for a further minute. Spoon into a mixing bowl and stir through the dill and pepper. Chill until required.

4. Preheat the oven to 180°C. Place the dough in a greased, high-sided baking tray or large, round baking dish. Using your fingertips, gently press the dough into the tray, creating a crust by pushing the dough up the sides.

5. Press your fingertips into centre of the dough, then spread over the caponata. Add the lamb, then bake for 20 minutes, or until the dough is cooked through. Allow to cool slightly, then remove from the tray.

6. Spoon over some of the whipped feta, garnish with mint and dill, then slice and serve.

Cook's note: Whipped feta isn’t just great on pizza, it’s also the perfect addition to a meze platter or as a base for roasted vegetables.

This recipe was made with leftovers from Clem's apricot-and-harissa-crusted lamb. Find the recipe here.

Find more leftover recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Recipes & Articles by Clement Pedro

6 exceptional air-fryer recipes for your next dinner party

Spicy mince flatbreads

Fried chicken with chilli-and-lime seasoning

30-minute Tuscan chicken

Onion-smoked brick chicken

Harissa-roasted broccoli with herby feta yoghurt

3-ingredient peri-peri chicken livers

Garlic-and-burnt leek creamed corn

Fish braaied in paper

Birria-inspired oxtail tacos

Triple-cooked oxtail

Thick-crust lamb pizza

Thick-crust lamb pizza

Ingredients

Method