- Prep Time:5 mins
- Cook Time:25 mins
Moroccan Lamb Pizza
We don’t believe a more mouth-watering pizza has ever existed – the flavours in this will wow anyone lucky enough to try it. The tang of the Greek yoghurt and pomegranate seeds combine with the spiced lamb and added chick peas for a dish that will having you coming back for seconds. This is a pizza to impress, and we think your guests will agree.
Original recipe by New Idea | 30.4.15
+1 1 CAN (300g) EDGELL CHICK PEAS
- Olive oil, to grease 430g
- Turkish pide, split
- Extra 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp Moroccan seasoning
- 2 tsp ground cumin
- 500g lamb mince
- 1⁄2 cup water
- 1 bunch flat-leaf parsley, leaves picked
- 2 tbsp pine nuts
- 200g tub hummus
- 75g packet fresh pomegranate arils (seeds)
- 1 cup Greek-style yoghurt
- Lemon wedges, to serve
Preheat oven to 220°C. Grease 2 large baking trays with oil. Put Turkish pide on prepared trays and set aside. Heat extra oil in a large frying a pan over a medium heat. Add onion and garlic and cook for 3 minutes or until soft. Stir in Moroccan seasoning and cumin. Cook for 1 minute or until aromatic. Increase heat to high, then add mince and cook for 5 minutes, stirring constantly to break up mince. Add water and simmer for 5 minutes or until mince is browned. Remove from heat.
Roughly chop ½ of the parsley and fold through mince mixture with pine nuts.
ADD DRAINED CHICK PEAS TO THE MINCE MIXTURE AND STIR THROUGH.
Spread hummus over pide. Spoon mince mixture over hummus. Bake for 10 minutes or until golden and heated through. Sprinkle with remaining parsley leaves and pomegranate arils. Serve with dollops of yoghurt and lemon wedges on the side.
You could make individual pizzas by using a smaller pide, pita bread or pizza bases.