Saturday, May 8, 2010

Middle Eastern Lamb Pizza

A couple of weeks ago I invited about 10 of my girlfriends over for lunch and cupcakes. I spent most of the time fussing over the cupcakes and it was only at the last minute that I thought it might be an idea to sort out what we were going to have for lunch too. I found this recipe a couple of days before on Taste and tested it on the boyfriend first. He gave it the thumbs up and so did the girls. Check them out.

{ Middle Eastern Lamb Pizza }
1 red onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
250g lamb mince
Salt and pepper
175g butternut pumpkin, peeled, deseeded, thinly sliced
1 1/2 tablespoons tomato paste
2 large rounds Lebanese bread
150g fetta, crumbled
2 tablespoons pinenuts
1 tablespoon chopped flatleaf parsley

Preheat oven to 200°C. When hot, place 2 flat baking trays in the oven to heat. Meanwhile, lightly spray a non-stick frying pan with oil spray and place over high heat. Cook the onion for 5 minutes or until golden brown. Add the cumin and coriander and cook for 1 minute. Add the mince, stirring to break it up with a fork, and cook for 5 minutes or until any moisture has evaporated. Season with salt and pepper and remove from heat. While the mince mixture is cooking, steam the pumpkin for 2-3 minutes or until just tender. Spoon the tomato paste over the Lebanese bread. Divide the pumpkin, lamb mixture, fetta and pinenuts between the 2 rounds of bread. Place on the preheated baking trays and bake for 8 minutes or until crisp. Scatter with parsley and serve immediately. Makes two pizzas.

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