LAMB AND ZA’ATAR FLAT BREAD WITH PEAS HOOTS

Hands-on time: 20 minutes Total time: 30 minutes Makes: 4 servings Za’atar, a Middle Eastern aromatic herb that’s dried and ground, adds tons of flavour to a simple weeknight pizza. We’ve topped this flatbread with lightly dressed sweet pea shoots for a touch of freshness. Flatbread: 1 tbsp olive oil 250 g ground lamb 2 tbsp za’atar 1 tsp ground cumin ¼ tsp each salt and pepper 375 g prepared pizza dough 1 cup extra-smooth ricotta cheese 1 tsp grated lemon zest 2 tbsp lemon juice 1 corncob, husked ¼ tsp hot pepper flakes Topping: 2 cups pea shoots, halved 1 tsp lemon juice 1 tsp olive oil pinch salt

Flatbread: In nonstick skillet, heat ½ tsp of the oil over medium-high heat; cook lamb, breaking up with spoon, until browned, about 4 minutes. Stir in 4 tsp of the za’atar, the cumin, salt and pepper. Using slotted spoon, transfer to bowl. Set aside. On lightly floured work surface, roll out or press dough into 16- x 8-inch oval. Transfer to greased large rimless baking sheet. In small bowl, stir together ricotta, lemon zest and lemon juice. In separate small bowl, mix remaining oil with remaining za’atar; brush over top of dough. Dot with ricotta mixture, spreading slightly. Sprinkle with lamb. Bake on bottom rack of 500°F oven until beginning to brown, about 8 minutes. Cut kernels from corncob; sprinkle over flatbread. Bake on bottom rack of 500°F oven until bottom is crisp and golden, about 10 minutes. Sprinkle with hot pepper flakes.

Topping: Stir together pea shoots, lemon juice, oil and salt; sprinkle over flatbread.

PER SERVING: about 537 cal, 28 g pro, 21 g total fat (9 g sat. fat), 57 g carb (4 g dietary fibre, 5 g sugar), 56 mg chol, 684 mg sodium, 307 mg potassium. % RDI: 14% calcium, 36% iron, 21% vit A, 20% vit C, 14% folate.