Lebanese Lamb Pizza Recipe | Legendairy

Lebanese Lamb Pizza


4
Easy
20 MINS
15 MINS

One of the Dairy Kitchen's favourite pizza's that the whole family with love.

INGREDIENTS

  • 1 red onion, finely chopped
  • 2 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

METHOD

  1. 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.
  2. 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.
  3. Combine spinach leaves, cucumber and mint. Arrange over cooked pizza and drizzle with remaining mint yoghurt and sprinkle with pine nuts.

NUTRITION (PER SERVE)

Energy (kj) 3235
Protein (g) 54.3
Fat, Total (g) 33.3
Saturated (g) 15.4
Carbohydrates (g) 60.3
Sugars (g) 11.9
Dietry Fibre (g) 5
Sodium (mg) 966
Calcium (mg) 675
Iron (mg) 6.9

HANDY TIPS

Lamb mixture and mint yoghurt can be made a day ahead and refrigerated until required.

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