| | Lamb, pumpkin and feta pizza
Lamb, pumpkin and feta pizza
Lamb, pumpkin and feta pizza 4.3-5 9
  • Calories: 2602 kj
  • Fat: 25g
  • Carbohydrates: 9g

How to Make:

  1. 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.
  2. 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.
  3. Meanwhile, place the bread on a baking tray. Bake in oven for 4 minutes each side or until toasted.
  4. 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.


  • 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