Serving size: Serves 4
Cuisine type: Middle Eastern
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Finger food, Lunch, Main
Favourite flavours: Lamb

Middle Eastern lamb pizza

From the November 2005 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

1 small brown onion, diced
2 teaspoons extra virgin olive oil, plus extra to drizzle
300g lean minced lamb
2 teaspoons baharat (Middle Eastern spice)
2 cloves garlic, chopped
1 tablespoon chopped flat-leaf parsley, plus extra, to garnish
¼ cup tomato puree or paste
4 ready-made pizza bases, about 25cm diameter
1 tablespoon pine nuts
juice of half a lemon

METHOD

Preheat oven to 250°C (230°C fan). Combine onion and oil in a small pan and cook over medium heat for 10 minutes, or until brown. Reduce heat, cook onion for a further 10 minutes until very soft. Cool.

Combine cooked onion, minced lamb, baharat, garlic, parsley, tomato puree and 1 teaspoon sea salt in a bowl. Mix well.

Place pizza bases on baking trays. Divide raw lamb mixture into 4 portions, spread onto pizza bases. Sprinkle with pine nuts. Bake for about 6 minutes, or until lamb is brown and sizzling.

Transfer to serving platters. Drizzle with extra virgin olive oil and lemon juice, and scatter with extra parsley.