This pizza isn’t your average slice — it’s a culinary passport straight to the souks of North Africa, served on a blistered wood-fired crust. The Lamb Merguez & Feta Pizza brings together the bold, spiced richness of lamb merguez sausage with the creamy tang of crumbled feta. Inspired by the multicultural flavors of Los Angeles — especially its vibrant Fairfax and Little Ethiopia neighborhoods — this pizza is smoky, spicy, savory, and slightly tangy all in one bite. Topped with red onions, fresh parsley, and a drizzle of harissa yogurt, it’s the kind of gourmet experience you’d expect from an artisanal pizzeria but one you can recreate at home. The fusion of global flavor and rustic comfort makes this pizza a conversation piece as much as a main course.
Equipment
Ingredients
Dough
- 1 ball of pizza dough homemade or store-bought, ~250g
- 1 tbsp semolina or flour for stretching
Sauce
- 1/3 cup plain Greek yogurt
- 1 tsp lemon juice
- 1 tbsp harissa paste adjust to taste
- Pinch of salt
Toppings
- 4 oz lamb merguez sausage removed from casing and cooked
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onions
- 1/2 cup shredded mozzarella optional, for extra melt
- 1 tbsp olive oil
Garnish
- 1 tbsp chopped fresh parsley
- Extra drizzle of harissa yogurt optional
- Cracked black pepper
Instructions
Preparation
- Preheat your oven to 500°F (260°C) with a pizza stone inside, if using.
- In a small bowl, mix Greek yogurt, lemon juice, harissa paste, and salt until smooth. Set aside.
- Cook lamb merguez sausage in a skillet over medium heat until browned and cooked through. Break into small chunks. Set aside.
- Lightly flour a surface with semolina and stretch the dough into a 10–12 inch round.
Assembly
- Place the stretched dough on a floured pizza peel or baking sheet.
- Lightly brush olive oil over the base.
- Spread a thin layer of the harissa yogurt sauce over the dough.
- Scatter cooked merguez sausage, red onions, and mozzarella (if using) evenly across the pizza.
- Top with crumbled feta cheese.
Baking
- Transfer the pizza to the hot pizza stone or oven rack.
- Bake for 8–10 minutes, or until the crust is golden and blistered and cheese is bubbly.
Finishing Touches
- Remove from the oven and immediately sprinkle fresh parsley over the top.
- Drizzle additional harissa yogurt sauce and finish with a grind of black pepper.
- Slice and serve hot.
Notes
- Spice Level Tip: Merguez sausage can be spicy — balance with more yogurt drizzle if desired.
- Shortcut: Use store-bought naan or flatbread for an even quicker version.
- Make it vegetarian: Swap merguez for roasted chickpeas spiced with cumin and paprika.
