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Photo of Middle Eastern lamb pizza with beetroot hummus by WW

Middle Eastern lamb pizza with beetroot hummus

6
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.

Notes

SERVING SUGGESTION: Mixed salad leaves and 99% fat-free plain yoghurt (contains dairy).

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