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Photo of Lamb and feta pizza by WW

Lamb and feta pizza

Total Time
30 min
10 min
20 min
Egyptian herbs and Mediterranean flavours combine to make this Italian staple, in a culinary collision of cultures!


Wholemeal pita bread

4 large

Olive oil

1 tbs

Red onion

1 small, thinly sliced


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)


2 tsp


  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.


SERVING SUGGESTION: garden salad of sliced tomatoes, red onion, celery, red capsicum and cucumber, drizzled with lemon juice.NOTE: Dukkah is an Egyptian spice blend of toasted nuts and seeds mixed with ground coriander and cumin. It is available in the spice section of most supermarkets or from specialty food stores.