Made with lamb mice and topped with mozzarella, yoghurt and sour cream - enjoy the best of Australian diary in this simple, yet flavour packed pizza.
Ingredients
1 red onion, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
500g lamb mince
2 tablespoons currants
Salt and freshly ground black pepper, to taste
1 cup reduced fat natural yogurt
2/3 cup reduced fat sour cream
2 tablespoons finely chopped mint
Juice of 1/2 lemon
450g Turkish bread
160g grated reduced fat mozzarella
35g baby spinach leaves or rocket
1 Lebanese cucumber, thinly sliced
Mint leaves, extra, to serve
2 tablespoons toasted pine nuts
Method
Lightly spray a non-stick frypan with oil spray and heat over medium-high heat. Add onion and cook for 5 minutes or until softened, stir in spices and cook for a further minute. Add mince, and cook, stirring for 5 minutes until browned and moisture has evaporated. Stir in currants and season to taste
Combine the yogurt, sour cream, mint and lemon juice. Spread half the mixture evenly over the base of the whole Turkish bread. Top evenly with mince mixture and cheese. Bake at 200°C for 13-15 minutes or until cheese is golden brown
Combine spinach leaves, cucumber and mint. Arrange over cooked pizza and drizzle with remaining mint yogurt and sprinkle with pine nuts
Tips & Hints
Lamb mixture and mint yogurt can be made a day ahead and refrigerated until required.