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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!

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High Iron

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Lamb,

Easy,

Lunch,

Dinner,

National Lamb Day,

Ingredients

Pizza Ingredients

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300g Quality Mark lamb mince

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1 red onions

thinly sliced

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1 large tomato

deseeded and chopped

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1/2 cup tomato paste

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1/4 cup toasted pine nuts

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150-200g feta cheese

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2-3 tsps pomegranate molasses

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2 (23cm) pizza bases

precooked or rolled dough

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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)

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