Middle Eastern Spiced Lamb Pizza

This was the second lamb pizza and I found the recipe here.  It calls for Lebanese bread to be used as the base but I used pizza dough.

I loved the addition of the pumpkin but I do prefer the lamb to not be twice cooked.  An informal vote was taken around the dining table and most people preferred this pizza. I preferred the simplicity of the first pizza but I will add pine nuts and maybe some pumpkin next time.

middle eastern spiced lamb pizza

(from taste.com)

1 red onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
250g lamb mince
sea salt and freshly ground black pepper
175g pumpkin, peeled, deseeded and thinly sliced
1 1/2 tablespoons tomato paste (I dilute this down slightly with water to get a better spreading consistency)
2 large rounds Lebanese bread
2 tablespoons pinenuts
1 tablespoon chopped flatleaf parsley

Preheat oven to 200 degrees C and place 2 baking trays in oven to heat up.

Heat a little olive oil in a pan and saute the onions.  Add the cumin and coriander and cook for minute then add the lamb mince.  Cook for 5 minutes, breaking up the mince, and season to taste.

Steam the pumpkin for a few minutes or until just tender.

Place the Lebanese bread on the preheated trays and spoon the tomato paste on the bread.  Top with the pumpkin, lamb, crumbled feta and pinenuts.  Bake for 8 minutes or until crisp.  Scatter the parsley over the top.

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One Response to Middle Eastern Spiced Lamb Pizza

  1. Diana says:

    oh yay – I am defrosting lamb mince as we speak and I have lebanese bread in the freezer!! Can’t wait :)

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