Lebanese lamb pizza
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Lebanese lamb pizza

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Sprinkled with jewel-like pomegranate seeds and drenched with sweet-sour pomegranate syrup, this pizza has panache to spare!
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 12 mins Cook: 12 mins
Serves 4-6 Serves 4-6
Good source of iron Good source of iron
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  • 300 grams Quality Mark lean lamb mince
  • 1 small red onion, peeled and thinly sliced
  • 1 large juicy ripe tomato, deseeded and chopped
  • ½ cup cup-dried tomato pesto or paste
  • ¼ cup toasted pine nuts
  • 2x23 cm pizza bases, precooked or rolled out dough
  • 150-200 grams feta cheese
  • 2-3 teaspoons pomegranate molasses
  • 1/2 cup pomegranate seeds (optional)


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.

Place the pizza bases on the preheated trays and brush the edges with oil. Divide the lamb mixture evenly between the 2 pizza bases and crumble the feta evenly over the top.

Bake the pizzas in the preheated oven for 10-12 minutes or until golden and hot and the pizza dough is cooked. Drizzle with pomegranate molasses and scatter with fresh pomegranate seeds and fresh parsley leaves, if wished. Serve with a salad on the side. 

This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 317g
Energy kJ (kcal) 3291 (786)
Protein (g) 36.0
Fat (g) 23.7
Saturated (g)
Carbohydrate (g) 101.8
Sugars (g)
Sodium (mg) 1050
Iron (mg) 4.1
Zinc (mg) 4.6
Vitamin B12 (ug) 1.3
Vitamin D (ug) N/A
Selenium (ug) 73.3

Indian Lamb Pizza

  • Following the recipe above, brown the lamb mince with 1 tablespoon of your favourite Indian curry paste. Use cashew nuts in place of pine nuts and serve sprinkled with diced mango. Sprinkle over a little grated palm sugar in place of pomegranate syrup.

Moroccan Lamb Pizza

  • Following the recipe above, brown the lamb with 2 teaspoons Moroccan spice blend. Use almonds in place of pine nuts.

South African Lamb Pizza

  • Following the recipe above, brown the lamb mince with 1 tablespoon South African-style Braai 'n' Grill spice blend. When brown, stir in a hearty spoonful of spicy chutney. Use pistachio nuts in place of pine nuts, halved grapes in place of pomegranate seeds and a little treacle or apple syrup in place of pomegranate molasses.

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