Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb and garlic, stirring continuously until browned and crumbly. Add ⅓ cup of fruit chutney. Cook for 5 minutes or until crispy. Remove and set aside.

Preheat oven 220°C (fan-forced).

Spread 2 tablespoons of fruit chutney onto each pizza base. Spoon half the lamb over each pizza. Scatter over red onion, tomatoes and bocconcini and bake 10-12 minutes or until base is golden and the cheese has melted.

To serve, spoon over extra dollops of fruit chutney and sprinkle with pine nuts and fresh mint sprigs.