Moroccan Lamb Pizza
Serves 4
1 Tbsp sunflower oil
2 Tbsp of pine nuts, toasted
1 red onion, finely chopped
120g reduced fat mozzarella grated
2 cloves of garlic, crushed
1 cup of fresh mint leaves
225g lean lamb mince
1 cup of fresh flat leaf parsley
1/2 cup canned crushed tomatoes
cracked black pepper
1 tsp of ground cumin
2 Tbsp of mango chutney
1 tsp of ground coriander
1/2 tsp of cinnamon
1 Tbsp of chopped fresh coriander
1 Tbsp of lemon juice
4 small wholemeal pita breads
Raita:
1 cup of reduced-fat natural yoghurt
1 Lebanese cucumber, grated
1 tbsp of fresh mint, chopped
Heat the oil in a fry pan, add the onion and 1 clove of crushed garlic and cook over a medium heat for 1 minute. Add the lamb and cook until the lamb is browned, breaking the meat up with a fork. Drain any excess oil from the pan. Add the tomatoes, cumin, ground coriander and cinnamon and cook for 5 minutes. Stir in the fresh coriander and 2 tsp of lemon juice.
Preheat oven to 200 degrees. Spread the lamb topping over the pizza bases and sprinkle with pine nuts and mozzarella. Bake for 10 minutes or until the cheese has melted and the pizzas are heated through.
To make the raita mix the yoghurt, grated cucumber, remaining crushed clove of garlic and chopped mint in a bowl.
Toss the mint and parsley leaves in the remaining lemon juice and season with pepper.
Serve the pizza topped with the herb leaves, raita and chutney.