20 Oct Spicy Lamb Flatbread Pizza

I cooked this the other night after watching our miserable fail against the All Blacks. We didn’t get home til after 9 so wanted something I cook whip up quickly. It worked a treat and was light enough to not make me feel too full to sleep. Pair it up with a big leafy salad and you have enough for lunch the next day! AND so much better then getting a takeaway on the way home after a few too many ales 🙂

Full of zinc and antixodants!
 

Prep: 10 mins

Coooking: 25 mins

Serves: 4

• Olive oil
• 1 red onion thinly sliced
• 1 red capsicum halves and thinly sliced
• 300 grams lean lamb mince
• 1 tspn cumin
• 1 tspn paprika
• 1 tspn coriander
• 2 tbs currants (I used cranberries)
• 2 tbs chopped fresh parsely
• 80ml passata
• 2 pieces wholemeal lebanese bread
• 1 bunch rocket, trimmed and shredded
• ½ cup low fat natural yoghurt

Preheat oven to 220 degrees. Heat 2 large baking trays in the oven for 10 minutes.

Meanwhile, heat a large non-stick frying pan over medium heat. Spray with oil. Saute onion and capsicum, stirring occasionally for 4-5 minutes or until soft. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up lumps for 5 minutes or until brown. Add cumin, paprika and coriander. Stir for 1-2 minutes or until aromatic. Add currants and parsley.

Divide the passata and mince mixture among the bread. Place on the trays and bake for 8-10 minutes or until the bases are crisp. Top with rocket and serve with yoghurt.