For a gourmet twist on a classic pizza, try some beautiful Middle Eastern ingredients and flavours.
Ingredients
- 300g (2 cups) plain flour
- 95g (1/3 cup) Tamar Valley Greek Style Yoghurt, plus extra, to serve
- 100ml olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 600g minced lamb
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 90g (1/3 cup) tomato paste
- 400g can chickpeas, rinsed, drained
- Coriander leaves, to serve
- Lemon wedges, to serve
Method
- Step 1To make pizza dough, place flour and 1 teaspoon salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tablespoons oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.
- Step 2Place 2 heavy-based oven trays in the oven and preheat to 220C.
- Step 3Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 teaspoons salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.
- Step 4Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.
- Step 5Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.
- Low carb
- Low sugar
Nutrition
3819 kj
Energy
48g
Fat Total
13g
Saturated Fat
8g
Fibre
46g
Protein
101mg
Cholesterol
403.06mg
Sodium
7g
Carbs (sugar)
71g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Don’t feel like making pizza dough? Substitute Turkish or pita bread, halved horizontally.
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef
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