Recipe: Lamb, pumpkin and feta pizza
How to Make:
- Preheat oven to 220°C. Heat the oil in a medium frying pan over medium-high heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the garlic, cumin, paprika and oregano, and cook for 1 minute or until aromatic.
- Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Stir in the pumpkin, passata and water and simmer, stirring occasionally, for 10 minutes or until pumpkin is tender.
- Meanwhile, place the bread on a baking tray. Bake in oven for 4 minutes each side or until toasted.
- Spread the lamb mixture over the cut sides of the bread. Top with the feta. Bake in oven for a further 5 minutes or until the feta is golden. Cut into wedges and top with rocket to serve.
Time for preparing:
25 min.
Servings:
4
Ingredients:
- 1 tablespoon olive oil
- 1 brown onion, coarsely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 250g lean lamb mince
- 240g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
- 125ml (1/2 cup) passata (tomato pasta sauce)
- 250ml (1 cup) water
- 1 x 430g loaf Turkish bread, split
- 200g low-fat feta, crumbled
- 50g baby rocket leaves
