- 250g lean lamb mince
- Salt and freshly ground black pepper
- 1 tablesp. rapeseed or olive oil
- 1 red onion, finely diced
- 1 medium red pepper, deseeded and diced into 1cm pieces
- 2 garlic cloves, peeled and crushed
- 1 teasp. ground cumin
- 1 teasp. ground coriander
- 6 tablesp. passata
- 4 mini stonebaked pizza bases, each approx. 7cm
- 25g pinenuts
- 125g mozzarella
- 100g rocket
- 225g natural yogurt
- To serve: Tomato salad
Mini Lamb Pizzas with Pine Nuts and Rocket
4 people
30 min
Nutrition per serving
-
kcal462 kcal
-
protein25 g
-
total fat25 g
-
saturates9.2 g
-
iron2.4 mg
-
carbs36g
Ingredients
Main
- 250g lean lamb mince
- Salt and freshly ground black pepper
- 1 tablesp. rapeseed or olive oil
- 1 red onion, finely diced
- 1 medium red pepper, deseeded and diced into 1cm pieces
- 2 garlic cloves, peeled and crushed
- 1 teasp. ground cumin
- 1 teasp. ground coriander
- 6 tablesp. passata
- 4 mini stonebaked pizza bases, each approx. 7cm
- 25g pinenuts
- 125g mozzarella
- 100g rocket
- 225g natural yogurt
- To serve: Tomato salad
Method
Copy TextPreheat oven to Gas Mark 6, 200°C (400°F). Heat 2 large baking sheets in the oven for 10 minutes.
To prepare the toppings: Heat a non-stick frying pan over medium-high heat, season the lamb and add it to the pan. Cook for 4-5 minutes or until it is brown. Remove the lamb using a slotted spoon and set aside. Wipe out the pan with a piece of kitchen paper.
Heat a little oil to the frying pan then add in the onion and red pepper. Cook for 4-5 minutes until soft, stirring occasionally. Add the garlic, cumin, coriander and 2 tablespoons of passata. Stir to combine and allow to cook for 1-2 minutes. Add back the mince and stir it though the ingredients in the pan. Taste and season. Remove from heat.
Spread each pizza base with 1 tablespoon of passata followed by the mince mixture. Break up the mozzarella and add it to the pizzas along with some pine nuts.
To bake: Place the pizza bases on the warmed baking sheets. Bake for 6-8 minutes or until bases are crisp.
To serve: Spoon over the yogurt. Top with rocket and a drizzle of olive oil.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat oven to Gas Mark 6, 200°C (400°F). Heat 2 large baking sheets in the oven for 10 minutes.
To prepare the toppings: Heat a non-stick frying pan over medium-high heat, season the lamb and add it to the pan. Cook for 4-5 minutes or until it is brown. Remove the lamb using a slotted spoon and set aside. Wipe out the pan with a piece of kitchen paper.
Heat a little oil to the frying pan then add in the onion and red pepper. Cook for 4-5 minutes until soft, stirring occasionally. Add the garlic, cumin, coriander and 2 tablespoons of passata. Stir to combine and allow to cook for 1-2 minutes. Add back the mince and stir it though the ingredients in the pan. Taste and season. Remove from heat.
Spread each pizza base with 1 tablespoon of passata followed by the mince mixture. Break up the mozzarella and add it to the pizzas along with some pine nuts.
To bake: Place the pizza bases on the warmed baking sheets. Bake for 6-8 minutes or until bases are crisp.
To serve: Spoon over the yogurt. Top with rocket and a drizzle of olive oil.
Mini Lamb Pizzas with Pine Nuts and Rocket
