Lamb flatbread pizza
White Self Raising Flour
250 g, plus extra for dusting
0% fat natural Greek yogurt
Calorie controlled cooking spray
Lean Lamb Mince (less than 16% fat), raw
1½ teaspoons, level
1 teaspoons, level
½ individual, medium, roughly chopped
½ small, finely sliced
40 g, seeds
- Preheat the oven to 200°C, fan 180°C, gas mark 6. In a medium bowl, combine the flour and 250g of the Greek yogurt. Mix together with your hands until you have a soft, uniform dough. Tip out onto a large piece of baking aper, lightly floured, and roll out into a large rectangle (around 45cm x 30cm).
- Place on a baking tray and cook in the oven for 15 minutes, until golden and lightly crisp. If the dough puffs up in the oven, simply prick it with a fork when you take it out, and it will deflate.
- While the pizza base is baking, mist a large nonstick frying pan with cooking spray and place it over a medium-high heat. Add the lamb mince, ground cumin and ground coriander, season, and cook for 7-10 minutes until well browned.
- Once the pizza base is cooked, spread over the remaining Greek yogurt and sprinkle over the spiced lamb mince. Add the cucumber, red onion and pomegranate seeds. Garnish with a few rocket leaves. Cut into 4 and serve immediately with the remaining rocket on the side.