favourite

Lebanese Lamb Pizza

Baked Pizza with Pomegranate and Pine Nuts

4 - 6

Serves

10 mins

Prep Time

12 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

Sprinkled with jewel-like pomegranate seeds and drenched with sweet-sour pomegranate syrup, this pizza has panache to spare!

Rate this recipe

Share

High Iron

tag

Lamb,

Quick and Easy,

Lunch,

Dinner,

Ingredients

Pizza Ingredients

arrow

300g Quality Mark lamb mince

arrow

1 red onion

thinly sliced

arrow

1 large tomato

deseeded and chopped

arrow

1/2 cup tomato paste

arrow

1/4 cup toasted pine nuts

arrow

150-200g feta cheese

arrow

2-3 tsps pomegranate molasses

arrow

2 (23cm) pizza bases

precooked or rolled dough

arrow

1/2 cup pomegranate seeds

optional

Method

To Make Topping

To Bake Pizza

Other Flavours

1

Preheat the oven to 190°C.

2

Place 2 trays or pizza stones into the oven to preheat.

3

Brown the lamb mince in a dash of oil, in a frying-pan, breaking it up with the back of a spoon as it browns. Set aside.

4

Reduce the heat, add a further dash of oil and gently pan-fry the onion until tender.

5

Toss together the cooked onion and mince with the tomato, sun-dried tomato pesto or paste and pine nuts. Season if wished.

More info

Nutrition Information per Serving (317g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

3291 (786)kJ

Protein

36g

Total Fat

23.7g

Saturated Fat

7.6g

Carbs

101.8g

Sugars

8.8g

Sodium

1050mg

Iron*

4.1mg

* Percentage of recommended daily intake (Aust/NZ)

Related recipes

Back to all recipes

quick-view
favourite

15 mins prep |

1 hrs cook

Reverse Seared Tomahawk Steak

quick-view
favourite

20 mins prep |

30 mins cook

Shared Beef Tomahawk with Compound Butter and Ponzu Tossed Greens

quick-view
favourite

10 mins prep |

2 hrs 30 mins cook

Vege-packed Steak & Kidney Casserole

quick-view
favourite

35 mins prep |

25 mins cook

Shepherd's Pie