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Lamb and haloumi pizza
Lamb and haloumi pizza
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Discover a delicious twist by topping mini pizzas with Greek flavors instead of traditional Italian toppings.
Ingredients:
  • 2 (about 125g each) lamb fillets, excess fat trimmed
  • 21.00 gm fresh lemon juice
  • 5.00 gm sweet paprika
  • 2 garlic cloves, crushed
  • 40.00 ml chopped fresh oregano
  • oil for brushing
  • 1/3 quantity pizza dough (see related recipe)
  • 60ml (1/4 cup) tomato pizza sauce
  • 55g (1/2 cup) grated mozzarella
  • 1 red capsicum, deseeded, sliced
  • 55g (1/3 cup) pitted kalamata olives, halved lengthways
  • 200g haloumi cheese, cut into 2cm pieces
  • 1 large ripe tomato, chopped
  • 1/2 Lebanese cucumber, chopped
  • 200g (3/4 cup) Greek Style Yoghurt
Instructions:
  • Preheat the oven to 240°C. Marinate lamb in lemon juice, paprika, garlic, and half the oregano in a glass or ceramic bowl covered with plastic wrap for 30 minutes.
  • Prepare the baking tray by brushing it with oil. Divide the dough into 3 equal portions. Roll out each portion on a lightly floured surface to form a 20cm-diameter disc, then transfer each disc to the tray. Spread pizza sauce evenly over the bases. Top with mozzarella, capsicum, olives, and haloumi. Bake for 12-15 minutes until the pizzas are golden brown.
  • Heat a non-stick frying pan over medium-high heat. Drain the lamb, keeping the marinade. Sear the lamb in the pan for 3-4 minutes on each side until desired doneness. Pour in the reserved marinade and let it simmer until the sauce thickens. Rest the lamb covered with foil for 5 minutes before slicing thinly against the grain.
  • In a small bowl, mix the tomato with the rest of the oregano and season with salt and pepper. In another small bowl, combine the cucumber with the yogurt.
  • Transfer the pizzas onto serving platters. Top with lamb slices, drizzle with pan juices, add dollops of the yogurt mixture, and finish by sprinkling over the tomato mixture before serving.

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