Lebanese Lamb Pizza
Baked Pizza with Pomegranate and Pine Nuts
4 - 6
Sprinkled with jewel-like pomegranate seeds and drenched with sweet-sour pomegranate syrup, this pizza has panache to spare!
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National Lamb Day,
300g Quality Mark lamb mince
1 red onions
1 large tomato
deseeded and chopped
1/2 cup tomato paste
1/4 cup toasted pine nuts
150-200g feta cheese
2-3 tsps pomegranate molasses
2 (23cm) pizza bases
precooked or rolled dough
1/2 cup pomegranate seeds
To Make Topping
To Bake Pizza
Preheat the oven to 190°C.
Place 2 trays or pizza stones into the oven to preheat.
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.
Reduce the heat, add a further dash of oil and gently pan-fry the onion until tender.
Toss together the cooked onion and mince with the tomato, sun-dried tomato pesto or paste and pine nuts. Season if wished.
Nutrition Information per Serving (317g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)