Name: Lamb flatbread pizzas with beetroot hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 62.50 ml pine nuts; 9.20 gm extra virgin olive oil; 1 brown onion, chopped; 500g lamb mince; 5.00 gm ground cumin; 2.50 gm ground cinnamon; 20.00 ml ground coriander; 1 garlic clove, crushed; 425g can beetroot slices, drained; 200g tub garlic hummus; 42.00 gm lemon juice; Greek-style yoghurt, to serve; Fresh mint leaves, to serve; Lemon wedges, to serve; 500.00 ml bread and pizza plain flour; 10.00 gm baking powder; 2.40 gm salt; 185.00 gm fine semolina; 75.08 gm extra virgin olive oil; Extra flour, for dusting; 18.20 gm extra virgin olive oil, extra

Lamb flatbread pizzas with beetroot hummus

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Delicious lamb mince and sweet beetroot on warm flatbread. Delicious!

Ingredients:

62.50 ml pine nuts
9.20 gm extra virgin olive oil
1 brown onion, chopped
500g lamb mince
5.00 gm ground cumin
2.50 gm ground cinnamon
20.00 ml ground coriander
1 garlic clove, crushed
425g can beetroot slices, drained
200g tub garlic hummus
42.00 gm lemon juice
Greek-style yoghurt, to serve
Fresh mint leaves, to serve
Lemon wedges, to serve
500.00 ml bread and pizza plain flour
10.00 gm baking powder
2.40 gm salt
185.00 gm fine semolina
75.08 gm extra virgin olive oil
Extra flour, for dusting
18.20 gm extra virgin olive oil, extra

Instructions:

Preheat your oven to 220C (200C fan-forced).
Prepare the dough by mixing flour, baking powder, salt, and semolina in a bowl. Create a well in the center and pour in oil and 1 cup of warm water. Mix until a sticky dough forms. Transfer the dough onto a floured surface and knead for 8 minutes until soft. Divide the dough into 4 equal parts and shape each into an oval. Arrange the ovals on 2 large baking trays lined with parchment paper. Brush with extra oil and bake for 15 minutes until golden, rotating the trays halfway through baking.
Toast pine nuts in a large frying pan over medium-high heat for 2 minutes until golden brown. Transfer to a heatproof bowl.
In a hot pan, sauté onion until tender. Add mince and cook until browned. Stir in cumin, cinnamon, coriander, garlic, and pine nuts until fragrant. Take off heat.
In a small processor, blend beetroot, hummus, lemon juice, and 1 tablespoon of cold water until creamy and well mixed.
Spread the warm bases with beetroot hummus, layer on the mince mixture, add dollops of yogurt, sprinkle with fresh mint, season with salt and pepper, and serve with lemon wedges.

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