Joanne Weir has a lifetime of experience that flavours everything she touches – and a passion for inventive cooking fuelled by a legacy of culinary genes and great family meals. This pizza is one of those meals.

Recipe courtesy of Joanne Weir. For more information on Joanne, visit You can also read about Joanne in our Lifestyle Magazine.



115 g fontina, coarsely grated

57 g mozzarella, coarsely grated

4 tbsp (60 ml) extra virgin olive oil

2 cloves garlic, minced

1 small onion, finely chopped

230 g ground lamb

½ cup (120 ml) peeled, seeded and chopped plum tomatoes, fresh or canned

1 tbsp (15 ml) tomato paste

3 tbsp (45 ml) fresh parsley, chopped

3 tbsp (45 ml) pine nuts, toasted

large pinch ground cinnamon

large pinch ground allspice

large pinch cloves

1⁄8 tsp (1 ml) crushed red pepper

Salt and freshly ground pepper

1 to 2 tsp (5 to 10 ml) lemon juice

1 recipe Weir’s Dough for Pizza


Using a convEGGtor, set the EGG for indirect cooking at 260°C/500°F. Add a Pizza & Baking Stone to preheat.

Grate the two cheeses and combine. Combine 2 tablespoons olive oil and garlic and let sit 30 minutes.

Heat the remaining 2 tablespoons olive oil in a large skillet and sauté onions until soft, about 10 minutes. Add the lamb, tomatoes, tomato paste, parsley, pine nuts, spices, ¼ teaspoon salt and ¼ teaspoon black pepper and cook slowly, uncovered 10 minutes. Add lemon juice and mix well.

On a dough rolling mat, halve the dough and roll out two 6 mm thick rounds; transfer one to a heavily floured Pizza Peel. Brush the dough with the garlic oil. Sprinkle half of the combined cheeses on top and then half of the spiced lamb mixture. Transfer the pizza onto the stone and bake until golden and crisp, 8 to 10 minutes. Repeat for second pizza.

Makes two 23 cm pizzas.