350g peeled, seeded butternut pumpkin, cut into 1/2cm thick slices
Olive oil spray
Smoked paprika, for sprinkling
Salt, to taste
2 teaspoons oil
500g lean minced lamb
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon dried oregano
2 cloves garlic, crushed
2 x 32cm Turkish breads
250g PHILADELPHIA Light Block Cream Cheese, broken into small pieces
2 tablespoons slivered almonds
1 red onion, finely sliced
1/3 cup coriander leaves
2 tablespoons pomegranate seeds, optional
Method
PLACE the pumpkin on a baking paper lined baking tray, spray with oil, sprinkle with paprika and salt and bake in a moderate oven 180°C for 15 minutes or until the pumpkin is just tender
HEAT the oil in a frying pan and cook the lamb with the spices, oregano and garlic, breaking up the lamb with a spoon, for 10 minutes or until the liquid has evaporated. Season with salt
SPREAD the Turkish breads with the lamb, top with pumpkin, PHILLY and almonds then lightly spray with oil
BAKE the pizzas in a very hot oven 220°C for 10 minutes or until the PHILLY is golden. Sprinkle with onion, coriander and pomegranate. Serve immediately
