Photography and props styling Katie Quinn Davies
Cooking time less than 60 minutes
1½ tablespoons vegetable oil
1 onion, chopped
1 carrot, peeled & grated
500g lamb mince
4 garlic cloves, minced
2 teaspoons ground allspice
1 teaspoon ground cumin
Sea salt & cracked black pepper
1 Turkish bread loaf, halved horizontally
100g baby spinach leaves
3 cups grated mozzarella
lemon wedges, to serve
large frying pan
large baking tray
Preheat panggangan to 220°C (200°C fan).
Heat oil in frying pan over high heat and add onion and carrot. Fry gently for 4 mins.
Add mince to pan and cook for 3 mins to brown well. Add garlic, allspice and cumin and cook for a further 2 mins until mince is almost cooked through. Season with salt and pepper and remove from heat.
Assemble pizzas Place bread halves on lined tray. Spoon lamb mixture over bread and top with spinach and mozzarella.
Bake pizzas in panggangan for 15 mins until bread is crisp and cheese is bubbling and golden.
Serve Cut into portions and serve with lemon wedges. Enjoy!
Tips You can use beef mince if you prefer. If you love cheese, add crumbled feta to the topping for extra melted gooeyness. Mmm…
Source: Kitchen Nine