LAMB FLATBREAD PIZZAS WITH BEETROOT HUMMUS
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES
2 teaspoons extra virgin olive oil 1 brown onion, chopped 500g lamb mince 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 tablespoon ground coriander 1 garlic clove, crushed ¼ cup pine nuts, toasted 425g can beetroot slices, drained 200g tub garlic hummus 2 tablespoons lemon juice ¹⁄³ cup plain Greek-style yoghurt ¼ cup fresh mint leaves 1 lemon, cut into wedges, to serve Dough 2 cups bread and pizza flour, plus extra to dust 1 tablespoon baking powder 1 teaspoon salt 1 cup fine semolina ¹⁄³ cup extra virgin olive oil, plus 1 tablespoon extra to brush
1 Preheat oven to 220°C/200°C fan-forced. 2 Make Dough Combine flour, baking powder, salt and semolina in a bowl. Make a well in centre. Add oil and 1 cup warm water. Mix to form a sticky dough. Turn out onto a floured surface. Knead for 8 minutes or until soft. Divide into 4 portions. Roll each portion out to an oval. Place on 2 large baking paper-lined baking trays. Brush with extra oil. Bake for 15 minutes or until golden, swapping trays halfway through cooking. 3 Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until soft. Add mince. Cook, stirring, for 5 minutes or until browned. Add cumin, cinnamon, coriander, garlic and pine nuts. Cook, stirring, for 2 minutes or until fragrant. Remove from heat. 4 Using a small food processor, process beetroot, hummus, lemon juice and 1 tablespoon cold water until smooth. 5 Spread hot bases with beetroot hummus. Top with mince mixture. Dollop with yoghurt and sprinkle with mint. Season with salt and pepper. Serve with lemon wedges. NUTRITION: (per serve) 4710kj; 59.2g fat; 10.1g sat fat; 44.3g protein; 100.2g carbs; 10.1g fibre; 78mg chol; 1365mg sodium.