US
Lamb Pitta Pizza
Prep and cooking time: 20mins
Complex carb portions, per serving: 2
Freezable
Ingredients
Serves: 4
4 wholemeal pitta breads
2 tbsp extra virgin olive oil
2 shallots, diced
500g lamb mince
1 garlic clove, finely diced or minced
1 tbsp ground cumin
1 large green pepper, finely sliced
200g button mushrooms, finely sliced
2 tbsp tomato puree
100g Cheddar cheese or dairy-free alternative, grated
4 tbsp plain natural or Greek yoghurt, or dairy-free alternative
1 large handful fresh coriander, roughly chopped
Method
Preheat the oven to 180°C/160°C fan/gas mark 4.
Brush the pitta breads with 1 tbsp of the oil and bake in the oven for 2-3mins to crisp slightly, flipping them once or twice, and setting aside.
Add the remaining 1 tbsp of oil to a non-stick frying pan, over medium heat. Fry the shallots for 3-5mins, or until softened.
Add the lamb mince, garlic, and cumin, and season with salt and pepper. Fry for 8mins over high heat, or until browned.
Add the green peppers and mushrooms to the lamb and fry for 3-5mins, until slightly softened.
Once cooked, remove excess liquid from the lamb mixture.
Brush the pitta breads evenly with the tomato puree.
Coat the pitta evenly with the cooked lamb and the vegetable mixture, and sprinkle with cheese. Bake in the oven for 5-8mins, until the cheese is melted and the bread is slightly crisp around the edges (careful not to burn them). Top with 1 tbsp of yoghurt each and coriander, and serve.
Second Nature special tip
If you’re having these for leftover lunch, toast a pitta bread and cover with toppings just before eating. The mixture also tastes great in lettuce cups! The lamb mixture and the pitta breads can be frozen separately, then defrosted at room temperature before continuing from step 7.