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Photo of Moroccan lamb pizzas by WW

Moroccan lamb pizzas

Total Time
25 min
15 min
10 min
Top off spicy flatbread pizzas with cooling yoghurt and salad.


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


  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.


SERVING SUGGESTION: Salad of 100g baby spinach leaves, 250g cherry tomatoes and 1 Lebanese cucumber, sliced.