Peruvian Lamb Pizza


Aug 22, 2023

1 min read

250 gr Pizza dough, rolled into 28cm round 
250 gr Anchor Food Professional IQF extra stretch + Mozzarella
150 gr Pizza sauce cumin
80 gr Cumin Lamb, cooked
1 - 2 Ttsp Sliced chilli
50 gr Sliced olives
50 gr Roast potato, diced
    Garnished w/
1 ea Egg, hard-boiled
3 Tbspn Huancaina sauce (yellow Aji Amarillo chilli cheese sauce)
Cumin roasted Lamb Mince:
500 gr Lamb mince
2 Tbspn Cumin seeds (toasted and ground)
1 tspn Sweet paprika
    Olive oil
    Season to taste
Huancaina sauce (chilli cheese sauce):
6 - 7 gr Large yellow chilli peppers, roasted peeled and pureed or 125g jarred aji Amarillo paste
4 Tbsp Olive oil
125 gr Shallots, rough chopped
2 ea Garlic cloves
150 ml Anchor blue top milk
500 gr Mainland creamy feta
20 - 50 gr Bread, stale is better (preferably sourdough)
    Salt to taste
    Freshly ground black pepper, to taste 
  1. Evenly spread pizza sauce onto the base working from the inside to the outside leaving 1-2cm for the crust.
  2. Evenly spread cheese over the tomato base, working from the outside inwards to the center.
  3. Top the pizza with cumin lamb, potato, olives and sliced chilli.
  4. Bake in oven @250°C for 6 mins.
  5. Slice pizza into 8 equal slices and finish with grated egg yolk and lashings on huancaina chilli cheese sauce.
Cumin roasted Lamb Mince:
  1. In a bowl, mix the lamb mince, cumin and paprika, and leave covered in the fridge for 2 hours to marinate.
  2. Season mix to taste.
  3. On a lined baking tray roughly break into small pieces 1-2g each (like a rough broken meatball)
  4. Drizzle over olive oil and bake @160c for 5mins. Ensuring it stays moist and a touch undercooked so it can finish cooking on the pizza and not dry out.
Huancaina sauce (chilli cheese sauce):
  1. Remove and discard the seeds from the yellow chile peppers and chop the peppers into 1-inch pieces.
  2. Heat the oil in a skillet; add the onion, garlic, and chilli (or paste) and sauté until the onion has softened 3 to 5 minutes. Remove from the heat and let cool.
  3. Place the onion/chile mixture in a food processor or blender.
  4. Add the milk and blend.
  5. Add the feta cheese and bread, and blend until smooth.
  6. The sauce should be fairly thick, if not thick enough, add a little more bread.
  7. Season the sauce with salt and pepper to taste.
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