Family Moroccan Lamb Pizzas
with Lemony Yoghurt
- Gluten
- Soy
- Milk
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!
Ingredients
1 packet
lamb mince
2 clove
garlic
3 tsp
cumin paprika spice blend
3
wholemeal pizza bases
(Contains: Gluten, Soy;)
3 sachet
tomato paste
½
red onion
2
tomatoes
1 tub
Greek-style yoghurt
(Contains: Milk;)
1
lemon
1 bag
baby spinach leaves
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
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.
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.
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.
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.
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.
