LAMB FLATBREAD PIZZAS
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These lamb flatbread pizzas are the ultimate easy weeknight meal. Being individual pizzas, they’re easily customised too!

Lamb flatbread pizzas with spinach, feta, sundried tomatoes and Greek yoghurt.

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.

Love pizza? Join the club! Check out all the other Y.U.M pizza options.

 

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Lamb flatbread pizzas with spinach, feta, sundried tomatoes and Greek yoghurt.

LAMB FLATBREAD PIZZAS

Keyword: LAMB, MAIN MEALS
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

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!

QUICK PRINT

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

  1. Preheat oven to 180ºC (360ºF) fan bake and line two large oven trays with baking paper.

  2. 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. 

  3. 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.

  4. 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.

  5. Bake for 10-15 minutes, until golden brown around the edges.

  6. 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.

 

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