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Photo of Lamb, feta and pomegranate pizza by WW

Lamb, feta and pomegranate pizza

Total Time
45 min
25 min
20 min
Sprinkle pomegranate seeds on this Middle Eastern pizza to add crunch, a hint of sweetness and a burst of colour.


Plain flour

½ cup(s), (75g)

Plain wholemeal flour

½ cup(s), (75g)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, grated


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


1 medium, (1/2 cup or 125g seeds)

Pine nuts

1 tbs, lightly toasted

Oil spray

2 x 3 second spray(s)


  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.


SERVING SUGGESTION: Cherry tomatoes (halved) and baby spinach leaves, drizzled with balsamic vinegar.