Moroccan lamb pizzas
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Top off spicy flatbread pizzas with cooling yoghurt and salad.
Ingredients
Lean lamb mince
300 g, lean
Moroccan seasoning
1 tsp
Wholemeal pita bread
166 g, (2 x 83g wholemeal pita breads)
No added salt tomato paste
¼ cup(s), (70g)
Baby spinach
50 g
Red onion
½ medium, thinly sliced
Extra light cheddar cheese
60 g, grated
Plain or natural yoghurt, low-fat, no added sugar
¼ cup(s), (70g)
Fresh coriander
2 tbs, finely chopped
Instructions
1
Preheat oven to 200°C. Line 2 baking trays with baking paper.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the mince, breaking up any lumps with a wooden spoon, for 4 minutes or until browned. Add Moroccan seasoning and cook, stirring, for 30 seconds or until fragrant.
3
Place the bread on the prepared trays. Spread evenly with the tomato paste. Top with the spinach, mince mixture and onion and sprinkle with the cheese. Bake for 10 minutes or until bases are crisp.
4
Drizzle the pizzas with the yoghurt and sprinkle with the coriander.
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