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Family Moroccan Lamb Pizzas

Family Moroccan Lamb Pizzas

with Lemony Yoghurt

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Introduce your taste buds to this incredible flavour - that cumin and paprika spice mix really packs a punch. This pizza is a knock- out on both flavour and simplicity. And to top it all off, we’ve added nutritious rocket for freshness. What a winner!

Allergens:GlutenSoyMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 packet

lamb mince

2 clove

garlic

3 tsp

cumin paprika spice blend

3

wholemeal pizza bases

(ContainsGluten, Soy)

3 sachet

tomato paste

½

red onion

2

tomatoes

1 tub

Greek-style yoghurt

(ContainsMilk)

1

lemon

1 bag

baby spinach leaves

Not included in your delivery

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2850 kJ
Fat19.3 g
of which saturates7.5 g
Carbohydrate71.6 g
of which sugars10.8 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium1010 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Bowl
Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, peel and crush the garlic. Finely slice the red onion, slice the tomatoes, cut the lemon into wedges, and wash the baby spinach.

2

In a medium bowl combine the lamb mince, garlic and the cumin and paprika spice mix. Heat the olive oil in a large frying pan over a medium-high heat. Add the lamb mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Remove from the pan and set aside.

3

lace the wholemeal pizza bases on a flat surface. Spread evenly with the tomato paste. Top with the cooked lamb mince, followed by the red onion and tomato slices. Season with salt and pepper. Transfer the pizza bases directly on to the oven wire racks (this ensures the base crisps up). Cook for 5-10 minutes or until the red onion has cooked and the bases are slightly firm. Remove the pizzas from the oven.

4

Meanwhile, combine the Greek yoghurt with the juice of half of the lemon wedges in a small bowl, season to taste with salt and pepper. Drizzle the lemon yoghurt over the pizzas once they are cooked.

5

Serve the lamb pizzas with a side of baby spinach, dressed in the juice from the remaining lemon wedges and a splash of olive oil.