NZ Moroccan Lamb Pizza

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Season with salt and pepper and transfer to a small bowl.

Wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 2-3 minutes. Add the lamb mince and cook, breaking it up with a wooden spoon and cook until browned, 4-5 minutes. Stir through the garlic and ras el hanout and cook until fragrant, 1 minute. Season to taste with salt and pepper. Remove the pan from the heat.

Place the wholemeal pizza bases on the wire racks, rough-side down, and use the back of a spoon to spread evenly with the pizza sauce. Top with the ras el hanout lamb mince and caramelised onions.

Bake the pizzas on the rack for 8-12 minutes, or until the base is crisp. TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.