Moroccan Lamb Pizza
These flavoursome Moroccan flatbreads are an absolute delight. Feisty spiced lamb mince is cooled down with a creamy yoghurt drizzle, and the whole plate is bursting with gorgeous colour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
lamb mince
1 clove
garlic
1 sachet
cumin paprika spice blend
½ bunch
parsley
2
wholemeal pizza bases
(Contains: Gluten, Soy;)
2 sachet
tomato paste
½
red onion
2
roma tomato
1 tub
Greek-style yoghurt
(Contains: Milk;)
½
lemon
1 bag
rocket
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 chop the parsley leaves and stalks separately. Finely slice the red onion, slice the roma tomatoes, and cut the lemon into wedges. Lastly, wash the rocket.
In a medium bowl combine the lamb mince, garlic, cumin & paprika spice mix and parsley stalks. Heat the olive oil in a medium frying pan over a medium-high heat. Add the seasoned lamb mince and cook, breaking up with a wooden spoon, for 3 minutes or until just browned. Remove from the pan and set aside. Tip: The mince will continue cooking in the oven so don’t worry if it’s a little undercooked.
Place the wholemeal pizza bases on a flat surface. Spread evenly with the tomato paste. Top with the lamb mince, followed by the red onion & Roma tomato slices. Season with salt and pepper. Transfer the pizza bases directly on to the oven wire racks. Cook for 5-10 minutes or until the pizza bases are golden. Remove the bases from the oven and top with the parsley leaves.
Combine the Greek yoghurt with the juice of half of the lemon wedges in a small bowl.
To serve, drizzle the lemon yoghurt over the pizzas and then top with rocket. Serve pizzas with remaining lemon wedges.
