THE DAIRY KITCHEN
Lebanese Lamb Pizza
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
15 MINS
One of the Dairy Kitchen's favourite pizza's that the whole family with love.
Ingredients
1 red onion, finely chopped2 teaspoons ground cumin
2 teaspoons ground coriander
500g lamb mince
2 tablespoons currants
salt and freshly ground black pepper, to taste
1 cup reduced fat natural yoghurt
2/3 cup reduced fat sour cream
2 tablespoons finely chopped mint
juice of 1/2 lemon
450g Turkish bread
160g grated reduced fat mozzarella
35g baby spinach leaves or rocket
1 Lebanese cucumber, thinly sliced
mint leaves, extra, to serve
2 tablespoons toasted pine nuts
Handy Tips
Lamb mixture and mint yoghurt can be made a day ahead and refrigerated until required.
Nutrition (per serve)
| Energy (kj) | 3235 |
| Sugars (g) | 11.9 |
| Protein (g) | 54.3 |
| Dietry Fibre (g) | 5 |
| Fat Total (g) | 33.3 |
| Sodium (mg) | 966 |
| Saturated (g) | 15.4 |
| Calcium (mg) | 675 |
| Carbohydrates (g) | 60.3 |
| Iron (mg) | 6.9 |
Method
- Lightly spray a non-stick frypan with oil spray and heat over medium-high heat. Add onion and cook for 5 minutes or until softened, stir in spices and cook for a further minute. Add mince, and cook, stirring for 5 minutes until browned and moisture has evaporated. Stir in currants and season to taste.
- Combine the yoghurt, sour cream, mint and lemon juice. Spread half the mixture evenly over the base of the whole Turkish bread. Top evenly with mince mixture and cheese. Bake at 200°C for 13-15 minutes or until cheese is golden brown.
- Combine spinach leaves, cucumber and mint. Arrange over cooked pizza and drizzle with remaining mint yoghurt and sprinkle with pine nuts.
