Middle Eastern-Style Lamb Pizzas

Name: Middle Eastern-Style Lamb Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 2 tbsp olive oil; 1 medium brown onions; 4 garlic cloves; 500 g ground lamb; 0.25 tsp cayenne pepper; 2 tsp ground cumin; 0.5 tsp ground cinnamon; 1 cup beef stock; 2 medium tomatoes; 0.333 cup pine nuts; 0.25 cup fresh flat-leaf parsley; 0.333 cup fresh mint; 4 small prepared pizza crust; 1 jar char-grilled eggplants (280 g); 1 cup natural yoghurt; 1 tsp sumaq

Lamb, aubergine and pizza crust baked in the oven and spiced with cayenne and cumin. It's finished with yoghurt and sprinkled with mint and sumac.

45 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Preheat the oven to 220°C/200°C fan-forced/400°F/425°F fan-forced. Heat the oil in a large pan and add the onion and garlic and sauté, stirring, until they are soft; add the minced lamb and cook, stirring, until it has browned; add the pepper and spices; and stir until fragrant.
2
Add the stock and the tomatoes to the pan and cook, stirring, over a medium heat until most of the liquid has evaporated; remove the pan from the heat and stir in the pine nuts, parsley and half of the mint.
3
Place the individual pizza bases on a greased oven tray; top each pizza with eggplant, then press the minced lamb mixture onto the eggplant, leaving a 3 cm (just over an inch) border.
4
Bake the pizzas on the lower shelf in a hot oven for about 12 minutes or until lightly browned.
12 min
5
Serve the pizzas topped with yoghurt and sprinkled with the remaining mint and sumac. In Australia, you can buy pizza crusts or bases in several sizes in supermarkets. The lamb mixture is suitable to freeze but is not suitable to microwave.