Shake up pizza night with these Middle Eastern inspired pitta bread pizzas. Enjoy them hot and fresh from the oven, faster than any pizza delivery.
Recipe: Lamb pitta pizza
Prep and cooking time: 20 mins
- 4 wholemeal pitta breads 2 tbsp 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
- 100g button mushrooms, finely sliced
- 2 tbsp tomato paste
- 100g cheddar cheese, grated
- 4 tbsp yoghurt
- 1 large handful fresh coriander, roughly chopped
- Preheat the oven to 180°C/160°C fan.
- 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 other 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, cumin, and 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 lamb mixture (pour it off the side of the pan). Brush the pitta breads evenly with the tomato paste.
- 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 some lamb, tomato paste, yoghurt and coriander just before eating.