Lamb, feta and pomegranate pizza
8
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Sprinkle pomegranate seeds on this Middle Eastern pizza to add crunch, a hint of sweetness and a burst of colour.
Ingredients
Plain flour
½ cup(s), (75g)
Plain wholemeal flour
½ cup(s), (75g)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Zucchini
1 medium, grated
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Ground sumac
1 tsp
Ground allspice
½ tsp
Dried thyme
1 tsp
Lean lamb mince
400 g
Reduced fat feta cheese
80 g
Red onion
¼ medium, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), chopped
Pomegranate
1 medium, (1/2 cup or 125g seeds)
Pine nuts
1 tbs, lightly toasted
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine flours in a medium bowl and make a well in the centre. Add half the oil and 100ml water. Stir with a wooden spoon to make a soft, sticky dough. Turn dough onto a lightly floured surface and knead for 20 seconds or until just smooth. Cover with plastic wrap and set aside for 20 minutes to rest.
2
Preheat oven to 200°C or 180°C fan-forced. Lightly spray 2 large baking trays with oil. Heat remaining oil in a large non-stick frying pan over medium heat. Cook onion and zucchini, stirring, for 5 minutes or until softened. Add garlic, cumin, sumac, allspice and thyme and cook, stirring, for 1 minute. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Cool.
3
Divide dough into 4 portions. Roll out each portion to form an oval shape about 20cm x 12cm. Place onto prepared trays. Spread dough with mince mixture and sprinkle with feta. Bake for 10–12 minutes or until pizza bases are golden and crisp. Serve sprinkled with red onion, parsley, pomegranate and pine nuts.
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