Middle Eastern lamb pizza
Prep 25 min
Total 40 min
Makes 4 Servings
Updated Apr 7, 2017
Chatelaine
Ingredients
3
green onions, finely chopped
1/3 cup
packed finely chopped mint leaves
1/4 cup
packed finely chopped parsley
2
garlic cloves, minced
300 g
lean ground lamb
2 tbsp
1/2 tsp
1/2 tsp
1
2 tbsp
2 tbsp
2 cups
packed baby arugula
1/2 cup
1/4 cup
thinly sliced red onion
Instructions
- PREHEAT oven to 450F. Set a rack on a baking sheet.
- COMBINE green onions with 1/4 cup mint, parsley and garlic in a large bowl. Stir in lamb, tomato paste, chili flakes and salt just until combined. Season with pepper.
- SPREAD lamb mixture over pizza crust, right to the edges, until even. Lay pizza on rack.
- BAKE in centre of oven until lamb is cooked through, about 10 min.
- STIR lemon juice with tahini in a small bowl. Stir in 2 tbsp water. Season with pepper.
- COMBINE arugula with tomatoes, red onion and remaining mint in a medium bowl. Transfer hot pizza to a cutting board and let stand 5 min. Top with arugula-tomato mixture, drizzle with tahini dressing, then cut into 8 wedges.
Nutrition
Calories 479, Protein 23 g, Carbohydrates 53 g, Fat 19 g, Fibre 7 g, Sodium 919 mg.Filed under:
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