My Middle Eastern Lamb Pizza recipe makes Friday dinner a doddle. Full of my favourite flavours and ready to eat in no time, it gives me more time for what’s truly important at the end of the week – wine.
It’s a simple fact of life that one of my favourite meals, a full roast lamb dinner, means that we end up with a significant pile of leftover meat. Irritatingly, it’s usually not enough to stretch to another whole meal, unless I get quite creative – which is exactly how I came up with my speedy Middle Eastern Lamb Pizza recipe. I based my recipe on the delicious Turkish pides I gorged on when in Istanbul last year, but have modified it to remove any unnecessary fiddly bits.
I created with this recipe a few weeks back, when I found myself on a Friday night with leftover lamb and very little motivation. Let’s be real here, guys – by Friday night my cooking mojo is generally on the wane and, if I must cook, usually all I’m interested in is something tasty and quick, that pairs well with wine. Any wine.
Using the food processor honestly makes the prep for Middle Eastern Lamb Pizza the work of minutes, and I can’t get enough of anything with the flavours of this region. More corners can be cut by either buying pizza dough, or purchasing fresh flat breads for the base – or, of course, you can go all artisan and make your own dough, if you can be bothered. Which I totally wasn’t.
With the addition of fresh tomatoes, parsley and olive oil these are actually almost quite healthy, too and because there’s no cheese, there’s not too much fat.
No cheese, I hear you cry – why would anyone want a pizza with no cheese?! My suggestion is that you just try this recipe. It’s so full of flavour that you won’t miss the cheese, and it’s calories, at all. Personally, I made the calories up in chocolate and wine but, hey – it’s Friday. 🙂
Middle Eastern Lamb Pizza
- Food processor
- 500 gms leftover cooked lamb, roughly chopped
- 4 25 cm rounds of flat bread
- 4 spring onions, chopped into 4 cm lengths
- 4 ripe tomatoes, cut in quarters
- 1/2 bunch flat leaf parsley
- 2 cloves garlic, peeled
- 1 tsp ground cumin
- 1/2 tsp dried chilli flakes
- 1/2 tsp smoked paprika
- 1 good pinch salt
- plain yoghurt
- extra virgin olive oil
- 2 Tbsp toasted sesame seeds
- Place pizza stone (if you have one) into the oven and preheat oven to 200C.
- Place the cold lamb in the food processor and pulse once or twice until finely chopped.
- Add spring onions, tomatoes, parsley, garlic, cumin, paprika, chilli flakes, salt and pulse until all is finely chopped and well combined, but stop before it gets too mushy.
- Lightly drizzle the flat breads with olive oil, then spread the meat mixture evenly out over each of them.
- Cook on the stone, in hot oven for 10-12 minutes, until edges are browned and crisp.
- To serve, drizzle with a tiny bit more olive oil, sprinkle with sesame seeds and then the yoghurt. Serve immediately.