|Photo: Middle Eastern lamb pizzas recipe|
The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Middle Eastern lamb pizzas recipe. Enjoy the Middle Eastern cuisine and learn how to make Middle Eastern lamb pizzas.
For a gourmet twist on a classic pizza, try some beautiful Middle Eastern ingredients and flavours.
To Prep 0:20
To Cook 0:20
300g (2 cups) plain flour
95g (1/3 cup) Greek-style yoghurt, plus extra, to serve
100ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
600g minced lamb
2 tsp ground cumin
1/2 tsp ground cinnamon
90g (1/3 cup) tomato paste
400g can chickpeas, rinsed, drained
Coriander leaves and lemon wedges, to serve
To make pizza dough, place flour and 1 tsp salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tbs oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.
Place 2 heavy-based oven trays in the oven and preheat to 220C.
Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 tsp salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.
Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.
Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.
Tip: Don't feel like making pizza dough? Substitute Turkish or pita bread, halved horizontally.
MasterChef - August 2010 , Page 42
Recipe by Sophia Young
Photography by Brett Stevens
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