Name: Spicy lamb, spinach and fetta pizzas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 250 gram lamb mince; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground paprika; 1 cup (100g) pizza cheese; 2 store-bought gluten-free pizza bases; 60 gram baby spinach leaves; 100 gram fetta, crumbled; 2 tablespoon gluten-free plain yoghurt, to serve; lemon wedges, to serve

Spicy lamb, spinach and fetta pizzas

Packed full of flavour and spice, this Moroccan style lamb pizza is perfect for lunch - They'd also make great party and picnic food.

Makes 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

1 tablespoon olive oil

250 gram lamb mince

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground paprika

1 cup (100g) pizza cheese

2 store-bought gluten-free pizza bases

60 gram baby spinach leaves

100 gram fetta, crumbled

2 tablespoon gluten-free plain yoghurt, to serve

lemon wedges, to serve

Method

1.Preheat oven to 200°C (180°C fan); oil oven trays.

2.Heat oil in a large frying pan over high heat, add lamb; cook, stirring, until lamb changes colour. Add spices; cook, stirring, for 2 minutes or until fragrant. Remove from heat. Cool mixture slightly.

3.Sprinkle pizza cheese over pizza bases; top with half the spinach, then all the lamb mixture and fetta.

4.Place pizzas on oven trays; bake for 20 minutes or until golden and cheese is melted. Just before serving, top with remaining spinach and yoghurt, and a squeeze with lemon.

Make this as individual pizzas, if you like. Simply use 4 store-bought small gluten-free pizza bases. If you have a gluten allergy, make sure the ground spices you buy are gluten free as some brands may contain wheat-based anti-caking agents or fillers. Swap lamb for beef or chicken mince. If the pizza base is not crisping as much as you would like, place the cooked pizzas on an oiled, heated grill pan (or barbecue plate) for a few minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories