Middle Eastern lamb pizza with beetroot hummus
Beetroot, canned in brine, drained
125 g, diced
chickpeas, canned, rinsed, drained
⅔ cup(s), (115g)
1 clove(s), crushed
lean lamb backstrap
320 g, (Buy 400g), fat trimmed
1 medium, thinly sliced
wholemeal lebanese bread
2 individual, (2x75g)
¼ cup(s), (60g)
2 small, cut into thin ribbons
1 x 3 second spray(s)
- Preheat oven to 220°C. Line 2 baking trays with baking paper.
- Process beetroot, chickpeas, garlic, juice, tahini and 2 tablespoons water in a food processor until almost smooth. Season with salt and pepper.
- 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.
- 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.