Lebanese-Style Chorizo and Lamb Pizza

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs lemon
• 1pcs chorizo sausage
• 250g lamb mince
• 20g dried currants
• 5g cumin and coriander spice blend
• 130g natural yoghurt
• 4pcs souvlaki pita breads
• 1bunch mint
• 1pcs Lebanese cucumber
• 50g baby spinach leaves
• 5ml olive oil
• 15ml extra virgin olive oil
• 5ml honey

Method

1. Step 1 — Prep ingredients
   ADD CHORIZO OPTION Preheat the oven to 200C, fan-forced. Finely chop the onion. Finely grate ½ tsp lemon zest, then juice half the lemon. Cut the remaining lemon into wedges. Thinly slice the chorizo.
2. Step 2 — Cook chorizo and mince
   Put the chorizo in a cold medium frypan over medium-high heat and cook, turning, for 4-5 mins until golden. Remove from the pan. Heat 1 tsp olive oil in the pan over medium-high heat. Cook the onion, lamb mince, currants and 2 tsp cumin and coriander spice blend*, breaking up the lumps with a spoon, for 5-6 mins until well browned. Season with salt and pepper.
3. Step 3 — Season yoghurt
   While the mince is cooking, put half the yoghurt in a bowl. Season with salt and pepper and stir to combine.
4. Step 4 — Assemble and bake pizzas
   Line 2 oven trays with baking paper. Put 2 pita* on the lined trays. Spread with the seasoned yoghurt, then scatter over the mince mixture and chorizo. Bake for 8-10 mins until golden.
5. Step 5 — Make mint yoghurt
   Meanwhile, reserve a few whole mint leaves, then finely chop the remaining mint leaves, discarding the stems. Put the chopped mint, lemon zest, remaining yoghurt and 1 tbs water in a bowl. Season with salt and pepper and stir to combine.
6. Step 6 — Toss salad and serve
   Combine 2 tsp lemon juice* and 1 tbs extra virgin olive oil in a large bowl and season with salt and pepper. Coarsely chop the cucumber, add to the dressing with the spinach and toss to combine. Drizzle the pizzas with mint yoghurt and 1 tsp honey, then scatter with the reserved mint leaves. Serve the pizzas with the salad and lemon wedges.

Allergens

Milk, Gluten, Wheat