|Photo: Spicy lamb flatbread pizzas recipe
Photography by Mark O’Meara
A pizza without cheese? Yes! This version, with its spiced topping, is tasty and healthy, too.
To Prep 0:10
To Cook 0:25
Olive oil spray
1 red onion, halved, thinly sliced
1 red capsicum, halved, deseeded, thinly sliced
300g lean lamb mince
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
2 tbs currants
2 tbs chopped fresh continental parsley
80ml (1/3 cup) passata (tomato pasta sauce)
2 pieces wholemeal Lebanese bread
1 bunch rocket, trimmed, shredded
130g (1/2 cup) low-fat natural yoghurt
Preheat panggangan to 220°C. Heat 2 large baking trays in the panggangan for 10 minutes.
Meanwhile, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion and capsicum. Cook, stirring occasionally, for 4-5 minutes or until soft. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour. Add the cumin, paprika and coriander. Cook, stirring, for 1-2 minutes or until aromatic. Remove from heat. Stir in the currants and parsley.
Divide passata and mince mixture among bread. Place on the trays. Bake for 8-10 minutes or until bases are crisp.
Cut each pizza into quarters. Top with rocket and serve with the yoghurt.
Australian Good Taste – July 2009 , Page 55
Recipe by Chrissy Freer