Middle Eastern pizza recipe

  • Makes 4 pizzas
  • 20mins to prepare, 15mins to stand and 35mins to prepare
  • 475 calories / serving
  • Healthy
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Make the Middle Eastern topping by heating a large frying pan with a little olive oil. Sauté the onion with the spices (coriander, paprika, cinnamon and chilli flakes, if using) for 5 minutes. Add the tomato sauce and lamb, stirring to break it up with a fork and cook for 20 minutes or until cooked through. Add the fresh mint and season well. Pre-heat the oven to 220°C/425°F/Gas Mark 7.

Empty contents of two sachets of the pizza mix into a bowl and stir in the warm water. Mix to a soft dough then knead well on a lightly floured surface for 5 minutes until smooth. Divide into 4 pieces.

Roll out each piece into a circle approximately 20cm (8") diameter. Place on a baking sheet lined with nonstick baking paper. Leave to stand in a warm place for 10 minutes. Spread the lamb mixture over the pizza base to within ½cm (¼") of the edge. Top with the pinenuts and feta cheese.

Bake for 10 minutes or until the base is golden and crispy. Enjoy with spoonfuls of tzatziki and garnish with sprigs of mint.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the base

  • 2 Pizza Base Mix 145g
  • 200ml warm water (NB less water than the packet states!)
  • For the topping

  • 1 onion, peeled and finely chopped
  • 1tbsp olive oil
  • 2tsp ground coriander
  • 1tsp smoked paprika
  • 2tsp ground cinnamon
  • 1tsp chilli flakes, optional
  • 3tbsp tomato and basil sauce, Loyd Grossman
  • 200g minced lamb
  • 2tbsp fresh mint
  • 2tbsp pine nuts
  • 2tbsp Greek feta cheese, crumbled
  • tzatziki, to serve
  • sprigs of mint, to garnish
  • Energy 1990kj 475kcal 35%
  • Fat 24g 34%
  • Saturates 7g 35%
  • Sugars 6g 7%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 46.3g Protein 20.5g Fibre 1g


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