Lamb and Spinach-Haloumi Pizza

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 1pcs zucchini
• 1bunch mint
• 250g lamb mince
• 50g tomato paste
• 2g dried oregano
• 100g baby spinach leaves
• 4pcs souvlaki pita breads
• 180g haloumi
• 2g chilli flakes
• 10g dukkah
• 19ml olive oil
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Thinly slice the onion. Crush or finely chop the garlic. Thinly slice the zucchini. Coarsely chop the mint, discarding the stems.
2. Step 2 — Start topping
   ADD LAMB OPTION Heat 2 tsp olive oil in a large frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan with a slotted spoon. Combine the tomato paste, ½ tsp dried oregano* and 1 tsp olive oil in a bowl. Season with salt and pepper.
3. Step 3 — Finish topping
   Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the onion and garlic, stirring regularly, for 3-4 mins until softened. Remove from the heat. Add the zucchini, spinach and mint, season with salt and pepper and stir to combine.
4. Step 4 — Assemble pizzas
   Line 2 oven trays with baking paper. Put 2 pita* on the lined trays. Spread evenly with the tomato paste mixture, then scatter with the lamb and zucchini topping. Make an indent in the centre of the topping to hold an egg.
5. Step 5 — Add eggs
   Crack 1 egg into a bowl. Carefully add the egg to an indent. Repeat with the remaining pizza and remaining egg.
6. Step 6 — Bake pizzas and serve
   Drain the haloumi and dry on paper towel, then crumble over the pizzas. Scatter with a pinch of chilli flakes*, if desired. Bake the pizzas for 8-10 mins until the pita base is crisp and the egg is cooked. Scatter with the dukkah to serve.

Allergens

Egg, Gluten, Wheat, Milk, Almond, Sesame