| | Lamb flatbread pizzas with beetroot hummus
Lamb flatbread pizzas with beetroot hummus
Lamb flatbread pizzas with beetroot hummus 4.3-5 9
  • Calories: 4710 kj
  • Fat: 59.2g
  • Carbohydrates: 100.2g

How to Make:

  1. Preheat oven to 220C/200C fan-forced.
  2. Make Dough: Combine flour, baking powder, salt and semolina in a bowl. Make a well in the centre. Add oil and 1 cup warm water. Mix to form a sticky dough. Turn out dough onto a floured surface. Knead for 8 minutes or until soft. Divide into 4 equal portions. Roll each portion out to form an oval shape. Place ovals on 2 large baking paper-lined baking trays. Brush with extra oil. Bake for 15 minutes or until golden, swapping trays halfway through cooking.
  3. Meanwhile, cook pine nuts in a large frying pan over medium-high heat for 2 minutes or until browned. Transfer to a heatproof bowl.
  4. Heat oil in pan. Cook onion, stirring, for 5 minutes or until tender. Add mince. Cook, stirring, for 5 minutes or until browned. Add cumin, cinnamon, coriander, garlic and pine nuts. Cook, stirring, for 2 minutes or until fragrant. Remove from heat.
  5. Using a small processor, process beetroot, hummus, lemon juice and 1 tablespoon cold water until smooth and combined.
  6. Spread hot bases with beetroot hummus. Top with mince mixture. Dollop with yoghurt and sprinkle with mint. Season with salt and pepper. Serve with lemon wedges.
Time for preparing:
20 min.


  • 1/4 cup pine nuts
  • 2 teaspoons extra virgin olive oil
  • 1 brown onion, chopped
  • 500g lamb mince
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground coriander
  • 1 garlic clove, crushed
  • 425g can beetroot slices, drained
  • 200g tub garlic hummus
  • 2 tablespoons lemon juice
  • Greek-style yoghurt, to serve
  • Fresh mint leaves, to serve
  • Lemon wedges, to serve
  • Dough
  • 2 cups bread and pizza plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup fine semolina
  • 1/3 cup extra virgin olive oil
  • Extra flour, for dusting
  • 1 tablespoon extra virgin olive oil, extra