Moroccan lamb pizza  

 

Ingredients (serves 2)

  • 2/3 cup low-fat natural yoghurt
  • Juice of 1 lemon
  • 2 tbs chopped mint
  • 180g lamb backstrap, roughly chopped
  • 1 1/2 tsp ras el hanout (see note) or Moroccan seasoning
  • 1 large garlic clove, chopped
  • 1/2 red onion, chopped
  • 26cm gluten-free pizza base (see note)
  • 1 tbs pine nuts
  • 8 cherry tomatoes, halved
  • 1 tbs chopped coriander

Method

  1. Combine the yoghurt, 2 teaspoons lemon juice and mint in a bowl. Season with salt. Chill until required.
  2. Preheat the oven to 220°C.
  3. Place the chopped lamb, ras el hanout or Moroccan seasoning, garlic, red onion, sea salt and freshly ground pepper into a food processor and pulse until the mixture is coarsely minced.
  4. Place the pizza base on a baking tray. Scatter the lamb mixture, pine nuts and tomato over the pizza base. Place in the oven and cook for 8-10 minutes until lamb is cooked through and tomatoes have softened. Remove from oven, scatter with the chopped coriander and drizzle over remaining lemon juice. Serve with the mint yoghurt.