Arabic Lamb Pizza with Pine Nuts, Feta
and Fresh Salad
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 2/3/4 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 2/3/4 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).
Tips for fussy eaters
Make smaller individual pizzas with their favourite toppings!
Pro tip
Eat it street food style! Top the cooked pizzas with some of the salad and fold them over!
Have your pizza night on a flying carpet!
Cooking Time: 60 min
Cals 921 · Prot 52 · Carbs 98 · Fat 40
Ingredients
Base
Toppings
Salad
Have your pizza night on a flying carpet!
Cooking Time: 60 min
Cals 921 · Prot 52 · Carbs 98 · Fat 40
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 2/3/4 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 2/3/4 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).
Tips for fussy eaters
Make smaller individual pizzas with their favourite toppings!
Pro tip
Eat it street food style! Top the cooked pizzas with some of the salad and fold them over!
Ingredients
Base
Toppings
Salad
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