2 tablespoons olive oil

2 large (400g) onions, sliced

2 cloves garlic, crushed


1 tablespoon olive oil

2 cloves garlic, crushed

600g minced lamb 1/2 teaspoon ground cinnamon 21/2 teaspoons mixed spice 1/2 cup (80g) pine nuts, toasted, chopped

1 tablespoon lemon juice


1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh mint leaves

2 medium (260g) tomatoes, peeled, seeded, chopped

YOGURT TOPPING 1/2 cup (125ml) yogurt 1/4 cup (60ml) water

Whisk yeast, water, sugar and salt together in small bowl; cover, stand in warm place about 10 minutes or until mixture is frothy.

Sift flour into large bowl, stir in yeast mixture and oil; mix to a soft dough. Knead dough on floured surface about

5 minutes or until smooth. Place dough in oiled large bowl, cover; stand in warm place about 40 minutes or until doubled in size.

Halve dough; knead each half for

5 minutes. Place each half in separate oiled medium bowls, cover; stand in warm place about 30 minutes or until doubled in size.

Roll each portion of dough into an oval measuring approximately 18cm x 40cm; place each oval-shaped pizza base on separate oiled oven tray. Divide Onion Topping and Lamb Topping between the

2 bases, leaving 5cm border. Bake, uncovered, in very hot oven for about 25 minutes or until bases are cooked through and tops browned. Sprinkle pizzas with Herb Topping; drizzle with Yogurt Topping.

Onion Topping Heat oilin large pan; cook onion and garlic, stirring, until onion is soft and browned. Cool.

Lamb Topping Heat oilin large pan; cook garlic, stirring, 1 minute. Add lamb; cook, stirring, until browned through. Stir in cinnamon, mixed spice, nuts and juice.

Herb Topping Combine all ingredients in small bowl.

Yogurt Topping Whisk yogurt and water together in small jug.

Onion, Lamb and Yogurt Toppings can be made ahead. Cover, separately; refrigerate overnight. Herb Topping best made while pizzas bake.


Left Turkish pizza

Right Mexican black bean soup with lamb


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