Wondering how to whip up something delicious for dinner with minimal time and get high fived as if you had just stepped into Nigella’s body for a minute?
Well……allow me. I cooked and shared this cheats pizza with my beautiful family earlier this week and then added it also to last nights ‘Mid-week inspiration cooking class. It’s a new (ish) Middle Eastern style pizza and it was a smashing hit both at home & in last nights class. High fives in the class by one gorgeous guest and swarms of cuddles at home along with a plethora of ‘mmmmmm’s’ and ‘ohhhhhhh’. I made a vegetarian version (for my two favourite vegetarians), which I will share with you soon. For now, though, give this one a whirl.
Wishing you an evening filled with high fives.
Lamb & harissa ‘pizza’
1 tbsp extra virgin olive oil, plus extra to serve
1 red onion, finely diced
2 garlic cloves, finely chopped
500g lamb mince (can use chicken mince if preferred)
2 teaspoons ground cumin
1 teaspoon ground coriander
A pinch of ground cinnamon
¼ cup currants
1-2 teaspoons harissa
1/2 lemon, zested and juiced
150ml beef or chicken stock
1 tin tomatoes, diced
Freshly cracked black pepper
2 plain pizza bases or use Turkish flatbread
1 cup hummus
½ cup Greek yoghurt
1-2 teaspoons harissa
½ lemon, zested and juiced
Mint, leaves picked and torn, for serving
Parsley leaves washed and spun and finely chopped
Heat the oil in a large frying pan over medium-high heat. Fry the onion for 4-5 minutes or until softened and aromatic. Add the garlic and stir for 30 seconds. Add the lamb mince and break up any lumps with a wooden spoon. Cook for approximately 4-5 minutes or until until browned.
Add the cumin, coriander, cinnamon, currants and the harissa. Stir to combine.
Add the lemon zest, juice, stock, tomatoes and season with salt and pepper. Cook for a further 2-3 minutes, until the liquid has evaporated. Set aside to cool.
Preheat oven to 200oC.
Place each pizza base on a baking tray lined with baking paper. Cover each base with hummus. Top the bases with the lamb mixture and try not to bring across too much liquid. Cook for 7 or so minutes.
In the meantime, prepare the harissa yoghurt by placing all ingredients in a bowl and mix well.
Drizzle or spoon the yoghurt over the warm pizza and top with fresh mint leaves and chopped parsley.
* I also added cherry tomatoes from our garden (in an attempt to beat the birds) as well as roasted capsicum because it turns out I can’t even stick to my own recipes..