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Moroccan lamb pizza

Name: Moroccan lamb pizza
Yield: 2
Ingredients: 2/3 cup low-fat natural yoghurt; Juice of 1 lemon; 2 tablespoons chopped mint; 180g lamb backstrap, roughly chopped; 1 1/2 teaspoons ras el hanout (see note) or Moroccan seasoning; 1 large garlic clove, chopped; 1/2 red onion, chopped; 26cm gluten-free pizza base (see note); 1 tablespoon pine nuts; 8 cherry tomatoes, halved; 1 tablespoon chopped coriander

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Top a pre-bought pizza base with Moroccan-seasoned lamb for a tasty Thursday night dinner.

2/3 cup low-fat natural yoghurt
Juice of 1 lemon
2 tablespoons chopped mint
180g lamb backstrap, roughly chopped
1 1/2 teaspoons ras el hanout (see note) or Moroccan seasoning
1 large garlic clove, chopped
1/2 red onion, chopped
26cm gluten-free pizza base (see note)
1 tablespoon pine nuts
8 cherry tomatoes, halved
1 tablespoon chopped coriander

Method

1.

Combine the yoghurt, 2 teaspoons lemon juice and mint in a bowl. Season with salt. Chill until required.
2.

Preheat the oven to 220°C.
3.

Place the chopped lamb, ras el hanout or Moroccan seasoning, garlic, red onion, sea salt and freshly ground pepper into a food processor and pulse until the mixture is coarsely minced.
4.

Place the pizza base on a baking tray. Scatter the lamb mixture, pine nuts and tomato over the pizza base. Place in the oven and cook for 8-10 minutes until lamb is cooked through and tomatoes have softened. Remove from oven, scatter with the chopped coriander and drizzle over remaining lemon juice. Serve with the mint yoghurt.