Lamb Pizza
18
- Prep Time25 mins
- Total Time40 mins
- Makes4 Servings
(Photo: Angus Fergusson)
This rustic pizza takes after Lahmacun, a dish served from Turkey to Armenia and beyond. Full of rich herbs and spiced meat (and topped plenty of colourful vegetables) it's a delicious meal that's fast enough to make any night of the week.
Ingredients
3 green onions, finely chopped
1/3 cup packed finely chopped mint leaves
1/4 cup packed finely chopped parsley
2 garlic cloves, minced
300 g lean ground lamb
2 tbsp tomato paste
1/2 tsp hot-red-chili-flakes
1/2 tsp salt
1 large thin pizza crust, about 12 inch
2 tbsp lemon juice
2 tbsp tahini
2 cups packed baby arugula
1/2 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
Instructions
PREHEAT oven to 450F. Set a rack on a baking sheet.
COMBINE green onions with 1/4 cup mint, parsley and garlic in a large bowl. Stir in lamb, tomato paste, chili flakes and salt just until combined. Season with pepper.
SPREAD lamb mixture over pizza crust, right to the edges, until even. Lay pizza on rack.
BAKE in centre of oven until lamb is cooked through, about 10 min.
STIR lemon juice with tahini in a small bowl. Stir in 2 tbsp water. Season with pepper.
COMBINE arugula with tomatoes, red onion and remaining mint in a medium bowl. Transfer hot pizza to a cutting board and let stand 5 min. Top with arugula-tomato mixture, drizzle with tahini dressing, then cut into 8 wedges.
Nutrition (per serving)
Calories 479, Protein 23g, Carbohydrates 53g, Fat 19g, Fibre 7g, Sodium 919mg.