Arabic Lamb Pizza with Pine Nuts, Feta

Name: Arabic Lamb Pizza with Pine Nuts, Feta and Fresh Salad
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Plain flour; 5 Grams of Yeast; 1 Tsp of Salt; 140 ML of Water; 1 Tbsp of Olive oil; 350 Grams of Lean Lamb Mince; 1 Piece of Red onion; 3 Piece of Garlic cloves; 2 Tbsp of Olive oil; 70 Grams of Tomato paste; 2 Grams of Coriander powder; 2 Grams of Cumin powder; 2 Grams of Chilli flakes; 1 Tsp of Black pepper; 50 Grams of Feta cheese; 20 Grams of Pine nuts; 1 Piece of Lemon; 1 Tbsp of Olive oil; 2 Piece of Cucumber; 1 Piece of Tomatoes; 15 Grams of Fresh parsley; 4 Grams of Sumac

and Fresh Salad

Have your pizza night on a flying carpet!

Cals 612 · Prot 27 · Carbs 104 · Fat 13

Family Friendly

60 min

Arabic Lamb Pizza with Pine Nuts, Feta and Fresh Salad

Have your pizza night on a flying carpet!

Cals 612 · Prot 27 · Carbs 104 · Fat 13

Family Friendly

Ingredients

Base

Plain flour 10*11*

200 Grams

Yeast

5 Grams

Salt

0.5 Tsp

Water

140 ML

Olive oil

0.5 Tbsp

Toppings

Lean Lamb Mince

350 Grams

Red onion

1 Piece

Garlic cloves

3 Piece

Olive oil

2 Tbsp

Tomato paste

70 Grams

Coriander powder

2 Grams

Cumin powder

2 Grams

Chilli flakes

2 Grams

Black pepper

0.5 Tsp

Feta cheese 4*

50 Grams

Pine nuts 2*

20 Grams

Salad

Lemon

1 Piece

Olive oil

1 Tbsp

Cucumber

2 Piece

Tomatoes

1 Piece

Fresh parsley

15 Grams

Sumac

4 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2549 / 612
Fats (g)	13.4
of which saturated (g)	3.3
Carbohydrates (g)	104
of which sugars (g)	22.6
Fibers (g)	10
Proteins (g)	27
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make dough

In a bowl, combine the all purpose flour, yeast and salt. Mix well. Gradually add the warm water while mixing the dough with a wooden spoon. Add the olive oil. Knead for 5 min. Shape the dough into a ball, place it in a bowl, cover it with cling film and leave it to prove at warm room temperature for around 30 min or until doubled in size.

2 Prep topping

Meanwhile, preheat the oven to 220°C/200°C fan. Peel and chop half of the red onion. Peel and crush the garlic. Heat a pan over a medium heat with a drizzle of olive oil. Fry the lamb mince and the onion for 5-7 min until browned. Add the garlic, tomato paste, coriander, cumin, chilli (adjusting the amount to your liking) and black pepper. Fry for 2 min further. Season with salt to taste.

3 Form pizza base

Divide the dough into 2 pieces. Using a rolling pin, roll the dough out onto a lined baking tray. Set aside to rest for 5 min. (If you're cooking for 3 or 4, use two baking trays.)

4 Top and bake

Top the rolled pieces of dough with the lamb mixture. Drizzle with olive oil and bake in the oven for 10 min.

5 Make salad

Meanwhile, finely slice the remaining red onion to a bowl. Add 2 Tbsp of lemon juice, the oil and a pinch of salt and pepper. Set aside for 5 min. Halve the cucumbers lengthwise and scoop out the seeds. Slice the cucumber. Chop the tomatoes and parsley. Add to the onions. Toss, and sprinkle with sumac.

6 Add and finish

Crumble the feta cheese over the almost-ready pizzas. Sprinkle with pine nuts. Bake for a final 3-5 min. Serve the hot Arabic pizza with the salad to the side (see pro tip).

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