Middle Eastern lamb pizza with beetroot hummus
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Beetroot, canned in brine, drained
125 g, diced
Canned chickpeas, rinsed and drained
⅔ cup(s), (115g)
Garlic
1 clove(s), crushed
Lemon juice
1 tbs
Tahini
1 tbs
Lamb backstrap, raw
320 g, (Buy 400g), fat trimmed
Ground sumac
2 tsp
Red onion
1 medium, thinly sliced
Wholemeal lebanese bread
2 small, (2x75g)
Pizza sauce
¼ cup(s), (60g)
Zucchini
2 small, cut into thin ribbons
Fresh coriander
⅓ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Line 2 baking trays with baking paper.
2
Process beetroot, chickpeas, garlic, juice, tahini and 2 tablespoons water in a food processor until almost smooth. Season with salt and pepper.
3
Sprinkle lamb with sumac. Season with salt and pepper. Lightly spray a large non-stick frying pan with oil. Heat over medium-high heat. Cook lamb and onion for 3-4 minutes each side or until lamb is cooked to your liking and onion is lightly browned. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before thinly slicing.
4
Place bread on prepared trays. Spread with pizza sauce. Top with onion and zucchini. Lightly spray with oil. Bake for 10-12 minutes or until bases are crisp. Top pizza with lamb, hummus and coriander.
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