LAMB FLATBREAD PIZZAS
These lamb flatbread pizzas are the ultimate easy weeknight meal. Being individual pizzas, they’re easily customised too!
Spinach, lightly spiced lamb, red onion, sundried tomatoes and feta are loaded onto Lebanese flatbreads and baked until golden.
You can make them as a pizza or, for an even quicker dinner, stuff everything inside and eat as a fresh wrap instead! Both ways are equally delicious.
If you want them to be more pizza-like, add a little grated cheese before baking.
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LAMB FLATBREAD PIZZAS
These lamb flatbread pizzas are the ultimate easy weeknight meal. Make them as a pizza or, for an even quicker dinner, stuff everything inside and eat as a fresh wrap instead!
Ingredients
LAMB
- 1 large carrot
- 1 tsp olive oil
- 400 g lamb mince (14oz)
- 1 beef stock cube
- 1 tsp dried oregano
- 1 tsp paprika
- 3 Tbsp tomato paste
- 1 Tbsp balsamic vinegar
- 1 tsp brown sugar
- 1/2 cup boiling water (125ml)
PIZZAS
- 1 small red onion
- 1 large clove garlic
- 4 Lebanese breads (white or wheatmeal)
- 1 Tbsp olive oil
- 100 g baby spinach, divided (3.5oz)
- 1/3 cup sliced sundried tomatoes (50g)
- 100 g feta cheese (3.5oz)
- 1/2 cup unsweetened Greek yoghurt (125ml)
Instructions
Preheat oven to 180ºC (360ºF) fan bake and line two large oven trays with baking paper.
PREPARE LAMB
Grate carrot. Heat oil in a large non-stick pot on medium-high. Add lamb and cook, breaking up with a wooden spoon, until browned all over. Crumble in stock cube and add oregano and paprika. Cook for 2 minutes.
Stir in tomato paste, vinegar, sugar, boiling water and carrot. Reduce heat to medium and simmer for 5-10 minutes, until sauce has reduced. Season to taste with salt and pepper. Remove from heat.
PREPARE PIZZAS
Thinly slice red onion and crush garlic. Arrange Lebanese breads on prepared trays, drizzle with oil and sprinkle garlic over the top. Add a third of the spinach, then spoon lamb mince on top. Add red onion and sundried tomatoes, then crumble over the feta. Top with half of the remaining spinach.
Bake for 10-15 minutes, until golden brown around the edges.
SERVE
Slice flatbread pizzas into wedges and top with dollops of yoghurt. Serve with remaining spinach scattered on top.
Recipe Notes
WINE MATCH: A Pinot Noir.
GLUTEN-FREE OPTION: Use gluten-free stock cube and gluten-free flatbreads, pita breads or pizza bases.
INGREDIENT SWAPS / NOTES: Grated beetroot makes a nice alternative (or addition) to carrot. If you don’t like lamb, you can use beef mince instead. Rather than baking these, you could stuff everything inside the wrap instead and eat them fresh.
STORING AND REHEATING: Store in the fridge and reheat in the oven (for crispy bases) or in the microwave for a quick lunch.
4 Comments
Delicious. The kids even helped me cook it – one said “this is the best dinner ever – I love it.”
I did make theirs with cherry tomatoes and regular cheese.
I used blue vein cheese on one pizza (at my daughter’s request) – tasted great too.
Loving all your meals.
So stoked to hear that Sheree! Thanks so much for your feedback 🙂
Just made this recipe and it was delicious! Even my kiddies loved it! Thank you for the recipe..Will definitely be making this again!
Thanks Kelly! So pleased to hear that 🙂