Lamb and feta pizza
9
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Egyptian herbs and Mediterranean flavours combine to make this Italian staple, in a culinary collision of cultures!
Ingredients
Wholemeal pita bread
4 large
Olive oil
1 tbs
Red onion
1 small, thinly sliced
Garlic
2 clove(s), crushed
Lean lamb mince
500 g, (lean)
Ground cumin
1 tsp
Ground allspice
1 tsp
Canned diced tomatoes
400 g
Reduced fat feta cheese
½ cup(s), (60g) crumbled
Baby spinach
40 g, (11/3 cup)
Greek yoghurt, plain, low-fat, no added sugar
¼ cup(s)
Dukkah
2 tsp
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper. Place pitas on prepared trays.
2
Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 2–3 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add mince and cook, breaking up any lumps, for 3–4 minutes or until browned. Add cumin, allspice and tomatoes and bring to the boil. Reduce heat to low and simmer for 5 minutes or until thickened.
3
Spread pitas with mince mixture and sprinkle with feta. Bake for 10 minutes or until bases are crisp. Serve pizzas topped with spinach leaves and yoghurt and sprinkled with dukkah.
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