Servings: 4 people
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.
Tried this recipe?Let us know how it was!
