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Middle eastern mini pizzas
Middle eastern mini pizzas
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create a flavorful Middle Eastern pizza with lamb, hummus, yogurt, and mint on pocket bread.
Ingredients:
  • 13.80 gm extra virgin olive oil
  • 400g Trim Lamb leg steaks, cut into 1 x 3cm strips
  • 8 pocket bread
  • 1 200g container reduced-fat hummus (Black swan brand)
  • 1 1/2 tsp ground coriander
  • 3.75 gm ground cumin
  • Salt & ground black pepper
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 30.00 ml pine nuts
  • 95g (1/3 cup) skim milk natural yoghurt
  • 20.00 ml chopped fresh mint
  • 62.50 ml torn fresh mint leaves, to serve
Instructions:
  • Heat your oven to 220°C.
  • In a medium non-stick frying pan over high heat, sizzle 1 teaspoon of oil. Brown 1/3 of the lamb by flipping it for 3-4 minutes. Place on a plate and continue with the rest of the lamb using the remaining oil. Let it cool for 5 minutes before serving.
  • Place the pocket bread on 2 baking trays. In a small bowl, mix the hummus, coriander, cumin, salt, and pepper well. Spread the mixture evenly over the pocket bread.
  • Spread a layer of onion and garlic over the pocket bread, followed by the lamb and pine nuts. Season with salt and pepper. Bake in a preheated oven for 14 minutes or until the pizza edges are golden, swapping trays halfway through cooking.
  • In a small bowl, mix together the yoghurt and chopped mint until well combined. Season with salt and pepper to taste.
  • Take the pizzas out of the oven and add a dollop of the yogurt mixture on top. Sprinkle with torn mint leaves and serve right away.

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