| | Lamb and dukkah pizzas
Lamb and dukkah pizzas
Lamb and dukkah pizzas 4.3-5 9
  • Calories: 4255 kj
  • Fat: 44g
  • Carbohydrates: 10g

How to Make:

  1. To make dukkah, heat a non-stick frying pan over medium-low heat. Add cumin and coriander seeds. Stir for 1-2 minutes or until aromatic. Use a mortar and pestle to crush seeds. Stir in chilli flakes, cinnamon and salt. Add almonds. Crush until mixture resembles coarse breadcrumbs. Stir in the pine nuts.
  2. Heat 1 tablespoon of oil in a non-stick frying pan over medium-low heat. Add the onion and stir for 5 minutes or until soft. Add the capsicum and currants and stir for 7 minutes or until soft. Season.
  3. Meanwhile, preheat oven to 220C. Grease and preheat 2 baking trays.
  4. Roll pizza dough into two 22 x 35cm rectangles. Place on preheated trays. Top with onion mixture, mozzarella and feta. Bake, swapping trays halfway, for 15-20 minutes or until cheese melts and base is crisp.
  5. Heat a non-stick frying pan over medium-high heat. Drizzle lamb with remaining oil and season. Cook for 3 minutes each side for medium or until cooked to your liking. Sprinkle with 2 teaspoons of dukkah. Rest for 3 minutes. Thinly slice.
  6. Top pizzas with lamb and sprinkle with the remaining dukkah. Top with rocket and spinach leaves.
Time for preparing:
40 min.


  • 1 1/2 tablespoons olive oil
  • 1 large red onion, halved, thinly sliced
  • 1 large red capsicum, thinly sliced
  • 1 1/2 teaspoons dried currants
  • 1 quantity basic pizza dough (see related recipe)
  • 200g (2 cups) coarsely grated fresh mozzarella
  • 100g feta, crumbled
  • 2 (about 500g) lamb eye of loin (backstraps)
  • 60g rocket and baby spinach salad leaves
  • Dukkah
  • 1 teaspoon cumin seeds
  • 3/4 teaspoon coriander seeds
  • 1/4 teaspoon dried chilli flakes
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 45g (1/4 cup) roasted almonds
  • 1 tablespoon toasted pine nuts