Lamb and beetroot pizza

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 400g lamb mince
• 2 tbs Moroccan spice mix (see note)
• 1 Turkish pide, split lengthways
• 2 cups (160g) grated pizza cheese
• 100g feta, crumbled
• 2 tsp caraway seeds
• 1 x 450g tin baby beetroot, drained, coarsely chopped
• 1 tbs lemon juice
• 1 cup (250g) Greek-style yoghurt
• 1 cup small mint leaves

 

Method

1. Preheat oven to 220°C. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the spice mixture and cook for 1 minute or until aromatic. Remove from heat and season with salt and pepper.
2. Place the pide, cut-side up, on an oven tray. Sprinkle the pizza cheese evenly over each pide. Spoon the mince mixture over each pide. Sprinkle with feta. Bake in preheated oven for 8-10 minutes or until cheese melts and pizza is heated through.
3. Meanwhile, place the caraway seeds in a small frying pan over high heat and toss for 1 minute or until toasted. Remove from heat and place in a medium bowl. Add the beetroot and lemon juice and gently toss to combine.
4. Place the pizzas on a serving platter and drizzle with yoghurt. Spoon over the beetroot mixture and sprinkle with mint leaves. Serve immediately.

 

Notes

Moroccan spice mix is available from supermarkets. Alternatively, use a combination of ground cumin, coriander seeds, cinnamon, ginger and allspice.