Three of my favourite foodie things are Moroccan flavours, cranberries and making my own pizza, so this Moroccan lamb and cranberry pizza ticks a lot of boxes for me! It's much better than any takeaway pizza you'll ever get - the combination of sweet lamb, musky cinnamon, tangy cranberries and salty fetta is divine!
I must admit I've deviated away from the original recipe I found for this at taste.com.au. Firstly, I can't stand parsley (I know, I'm weird, but it tastes soapy to me!) so I leave it off and it doesn't make much of a difference. Secondly, I tend to use some of my own home made pizza dough as the base.
Here's my version. It makes enough for four, or two greedy hungry people:
Moroccan lamb and cranberry pizza
I must admit I've deviated away from the original recipe I found for this at taste.com.au. Firstly, I can't stand parsley (I know, I'm weird, but it tastes soapy to me!) so I leave it off and it doesn't make much of a difference. Secondly, I tend to use some of my own home made pizza dough as the base.
Here's my version. It makes enough for four, or two greedy hungry people:
Moroccan lamb and cranberry pizza
INGREDIENTS
1 chopped onion
350g lamb mince
1/2 teaspoon ground cinnamon (add another 1/2 teaspoon Moroccan spice mix if you have some)
1/4 cup dried cranberries soaked in a little boiling water for 15 minutes
3/4 cup hummus
2 tablespoons pine nuts (toasted in a hot pan beforehand)
2/3 cup fetta, crumbled
METHOD
Heat the oven to 230°C. Roll out your pizza dough into two rectangles and place on two lined trays.
Heat some olive oil over a low heat in a frypan and gently cook the onion, stirring, for 12 minutes until it starts to caremalise. Add lamb and cook for another four minutes until browned. Stir in the spices and drained cranberries.
Smear your pizza dough with the hummus and then sprinkle on the mince mixture, then add the pine nuts and fetta. Put it in the oven and cook for 12 minutes, until the edges of the dough are browned. Serve drizzled with a little extra virgin olive oil (skip it if you're losing weight) and squeeze over some lemons.
1 chopped onion
350g lamb mince
1/2 teaspoon ground cinnamon (add another 1/2 teaspoon Moroccan spice mix if you have some)
1/4 cup dried cranberries soaked in a little boiling water for 15 minutes
3/4 cup hummus
2 tablespoons pine nuts (toasted in a hot pan beforehand)
2/3 cup fetta, crumbled
METHOD
Heat the oven to 230°C. Roll out your pizza dough into two rectangles and place on two lined trays.
Heat some olive oil over a low heat in a frypan and gently cook the onion, stirring, for 12 minutes until it starts to caremalise. Add lamb and cook for another four minutes until browned. Stir in the spices and drained cranberries.
Smear your pizza dough with the hummus and then sprinkle on the mince mixture, then add the pine nuts and fetta. Put it in the oven and cook for 12 minutes, until the edges of the dough are browned. Serve drizzled with a little extra virgin olive oil (skip it if you're losing weight) and squeeze over some lemons.
No comments:
Post a Comment