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Spicy lamb flatbread pizzas

recipe 20 min
Total 194 Kcal 21 g protein 15 g carbs 6 g fat

Ingredients for serving

  • 1.5 g Parsley, fresh 0.5 x tbsp (0.1 oz)
  • 25 g Onion, red, raw 0.25 x unit (3.5 oz)
  • 1 g Oil, olive, salad or cooking 0.25 x tsp (0.1 oz)
  • 14 g wholemeal Lebanese bread 0.5 x 1 piece (1 oz)
  • 32 g Yogurt, Greek, plain, nonfat 1.13 x ounce (oz)
  • 7.1 g Arugula, raw 0.25 x ounce (oz)
  • 7.1 g Currants, red and white, raw 0.25 x ounce (oz)
  • 78.1 g Tomato Garden Pasta Sauce 0.63 x 1/2 cup (4.4 oz)
  • 0.3 g Spices, coriander seed 0.25 x tsp (0 oz)
  • 0.5 g Spices, paprika 0.25 x tsp (0.1 oz)
  • 70 g Lamb, Australian, imported, .. 2.5 x oz (1 oz)
  • 24.8 g Red Capsicum 0.25 x capsicum (3.5 oz)
  • 0.9 g Ground cumin 0.06 x tbsp (0.5 oz)

Instructions

  • Set the oven temperature to 440 degrees Fahrenheit / 220 degrees Celsius. Heat a couple of baking trays for a few minutes in the oven.
  • Heat a large pan over medium heat. Spray it with little oil. Now add capsicum and onion and cook until they become soft. Increase heat to high and add lamb. Continue to cook until the lamb changes color. Add coriander, paprika and the cumin. Cook for a couple of minutes and then remove from heat. Add parsley and currants.
  • Divide lamb mixture and tomato pasta sauce among bread. Place the bread on trays and bake until their base turns crisp.
  • Cut the pizza into quarters. Top it with arugula. Serve hot with yogurt.

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