| | Middle Eastern lamb pizzas
Middle Eastern lamb pizzas
Middle Eastern lamb pizzas 4.3-5 9
  • Calories: 3819 kj
  • Fat: 48g
  • Carbohydrates: 7g

How to Make:

  1. To make pizza dough, place flour and 1 teaspoon salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tablespoons oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.
  2. Place 2 heavy-based oven trays in the oven and preheat to 220C.
  3. Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 teaspoons salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.
  4. Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.
  5. Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.
Time for preparing:
20 min.


  • 300g (2 cups) plain flour
  • 95g (1/3 cup) Tamar Valley Greek Style Yoghurt, plus extra, to serve
  • 100ml olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 600g minced lamb
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 90g (1/3 cup) tomato paste
  • 400g can chickpeas, rinsed, drained
  • Coriander leaves, to serve
  • Lemon wedges, to serve