Pulled Lamb and Rosemary Cheese Pizza Pot Pie Recipe

Mini pulled lamb and rosemary cheese pizza pot pies, now that’s a real mouth full.

Serves: 4
Recipe by: Nicole Snelling


  • 1 Cup shredded roasted lamb
  • 8 slices mozzarella cheese
  • 80g flour
  • 1 small red onion, finely diced
  • 2 Tbsp olive oil
  • 1 Cup tomato passata sauce
  • 1 Tbsp Dried rosemary
  • ½ tsp salt
  • Olive oil, for greasing
  • Splash water

How To Make Pulled Lamb and Rosemary Cheese Pizza Pot Pie

  1. To prepare the pizza dough, add the flour, olive oil, splash of water and salt to a mixing bowl and mix until combined.
  2. Knead the dough for 6-8 minutes and then set aside to rest.
    Preheat the oven to 200°C.
  3. Grease 4 ramekins with some olive oil and add two slices of mozzarella to each ramekin.
  4. Divide the lamb filling between each ramekin, add some diced onion and add ¼ cup of tomato sauce to each dish.
  5. Roll out the dough into four equal round discs and place each piece of dough onto each ramekin making sure that all the filling is covered.
  6. Place the pies into the oven to bake for 15-20 minutes or until golden brown in colour.
  7. To serve the pizza pot pies turn them upside down, dough side down and the cheese side up.
  8. Sprinkle each pizza with some dried rosemary and serve.

Chefs Tip: You can easily swap out the pizza dough for thinly rolled out shop bought bread dough.

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