2 cloves garlic, finely chopped (plus 1 clove for the yoghurt sauce, crushed)
2 tbsp tomato purée
1½ tsp cumin powder
½ tsp paprika
½ tsp ground cinnamon
1 red onion, finely sliced into half moons
16 cherry tomatoes, diced
¼ tsp sea salt
1 lime, juice
80ml natural yoghurt
40ml tahini
4 flatbreads
1 red pepper, finely diced
Optional
3 tbsp chilli sauce, to serve
4 pickled green chillies, to serve
Method
Preheat oven to 220°C/200°C fan/gas 7. Heat the oil in a large frying pan over a medium heat. Cook the mince in two halves: add 1 chopped garlic clove and cook until golden, add half the minced lamb, fry for 4-5 mins, until just cooked through. Remove and set aside then repeat with the other garlic clove and the rest of the mince.
Add the first half of the mince again then add the tomato paste and spices.
Meanwhile, make the topping by mixing together the red onion, cherry tomatoes, salt and lime. Set aside.
For the yoghurt sauce, mix together the yoghurt and tahini with 3tbsp water to loosen. Set aside.
Lay the flatbreads on a baking tray, drizzle 1tsp olive oil over each flatbread, divide the lamb mixture between them and sprinkle over the red pepper. Bake for 5 mins.
Remove the pizzas from the oven. Serve the pizzas, letting everyone add their own handful of salad, yoghurt sauce and toppings at the table.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!