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+ servings

Middle Eastern Lamb Pizza

Leftover cold lamb and a handful of the right spices makes these speedy pizzas a deliciously easy meal.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Main
Cuisine Middle Eastern
Servings 4


  • 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.
Keyword Pizza
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