Spicy lamb pizza recipe
Have a go at this easy pizza recipe. The homemade dough is made from only two ingredients and doesn't require any rising or resting time. It's then topped with a layer of creamy soft cheese, spicy lamb mince, green chillies and quick-pickled onions. Grab a slice!
See method- Serves 4
- 15 mins to prepare and 20 mins to cook
- 522 calories / serving
Ingredients
For the onions
- 1 red onion, finely sliced
- 3 tbsp red wine vinegar
For the pizza base
- 260g self-raising white flour
- 230g Greek yogurt
For the topping
- 250g lamb mince
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp allspice
- 2 tbsp tomato purée
- 120g soft cheese
- ½ lemon, zested and juiced
- 1 green chilli, sliced
- 1 lime, quartered, to serve
Each serving contains
- Energy
- 2175kJ 522.0kcal
- Fat
- 26g
- Saturates
- 14g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 49.5gProtein 21.1gFibre 4.2g
Method
- Toss the onions in the vinegar. Set aside to pickle while you prepare the rest.
- Preheat the oven to gas 6, 200˚C, fan 180˚C. For the pizza base, mix the flour and yogurt together to make a dough. Cover and set aside.
- In a frying pan, cook the lamb mince with the spices on a high heat for 5 mins until cooked through. Stir in the tomato purée with 100ml water, remove from the heat and mix well. The mince will cook again in the oven, so it doesn’t have to be too browned.
- On a floured piece of baking paper, roll the pizza dough out to form a 30cm circle. Slide the paper and base onto a baking tray.
- Mix the soft cheese with the lemon juice and zest; season well. Spread 100g of the mixture over the pizza base, leaving 2-3cm around the edge, and top with the lamb mince.
- Bake in the oven for 10 mins, then remove and dot teaspoons of the remaining soft cheese all over the pizza. Return to the oven for 5 mins until the base is lightly golden and cooked through.
- Remove and top with the green chilli and pickled onions. Slice and serve with lime wedges.
- See more Lamb recipes
