Lebanese lamb pita pizza
SERVES 4 PREP AND COOK TIME 30 MINUTES 4 x 20cm round pita bread 1 tablespoon extra virgin olive oil 4 cloves garlic, chopped 2 medium (300g) onions, chopped finely 500g lamb mince 1 tablespoon ground coriander seed 1 tablespoon ground cumin seed 2 tablespoons pine nuts ½ cup (140g) plain Greek-style yoghurt 1 tablespoon extra virgin olive oil, extra flat-leaf parsley and lemon wedges, to serve 1 Preheat the oven to 250°C (230°C fanforced). Place the pita on 2 large oven trays. 2 In a small frying pan over medium-high heat, heat the oil. Cook the garlic and onion, stirring, for 5 minutes or until translucent. Transfer to a large bowl; cool. 3 Add the mince and spices to the bowl; season with salt and pepper. Using damp hands, mix thoroughly. Divide the mixture into four portions in the bowl. Place a portion of the mince mixture onto each pita. With damp hands, press the mince mixture over the pita, spreading it to within 1cm of the edge. Brush a little oil around the edge of the pita; scatter with pine nuts. Gently press into the mince. 4 Bake pizzas for about 4 minutes, then swap the trays; bake for a further 4 minutes. 5 Drizzle pizzas with yoghurt and extra olive oil; scatter with parsley and serve with lemon wedges.