Middle Eastern Mini Pizzas

For classic Middle Eastern style pizza, top pocket bread with lamb, hommus, yoghurt and mint.

The ingredient of Middle Eastern Mini Pizzas

• 3 teaspoons extra virgin olive oil
• 400g trim lamb leg steaks cut into 1 x 3cm strips
• 8 pocket bread
• 1 200g container reduced fat hummus black swan brand
• 1 1 2 teaspoons ground coriander
• 1 1 2 teaspoons ground cumin
• salt ground black pepper
• 1 red onion finely chopped
• 2 garlic cloves finely chopped
• 1 1 2 tablespoons pine nuts
• 95g 1 3 cup skim milk natural yoghurt
• 1 tablespoon chopped fresh mint
• 1 4 cup torn fresh mint leaves to serve

The Instruction of middle eastern mini pizzas

• preheat oven to 220u00b0c
• heat 1 teaspoon of oil in a medium non stick frying pan over high heat add 1 3 of the lamb and cook turning often for 3 4 minutes or until just browned transfer to a plate repeat in 2 batches with the remaining oil and lamb set aside for 5 minutes to cool slightly
• meanwhile place the pocket bread on 2 baking trays place the hummus coriander cumin salt and pepper in a small bowl and mix well spread evenly over the pocket bread
• sprinkle the onion and garlic over the pocket bread then top with the lamb and pine nuts sprinkle with salt and pepper bake in preheated oven swapping the trays halfway through cooking for 14 minutes or until the edges of the pizzas are golden
• meanwhile combine the yoghurt and chopped mint in a small bowl season with salt and pepper and mix well
• remove the pizzas from the oven and top with a dollop of the yoghurt mixture sprinkle with the torn mint leaves and serve immediately

Nutritions of Middle Eastern Mini Pizzas

calories: 534 165 calories
calories: 15 grams fat
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calories: 62 grams carbohydrates
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calories: 36 grams protein
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