Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 medium (150g) brown onion, chopped finely

  3. 1 clove garlic, crushed

  4. 500g minced lamb

  5. 1/4 teaspoon cayenne pepper

  6. 2 teaspoons ground cumin

  7. 1/2 teaspoon ground cinnamon

  8. 1 cup (250ml) beef stock

  9. 2 medium (280g) tomatoes, chopped finely

  10. 1/3 cup (50g) pine nuts, toasted

  11. 1/4 cup coarsely chopped fresh flat-leaf parsley

  12. 1/3 cup coarsely chopped fresh mint

  13. 4 individual pizza bases

  14. 280g jar char-grilled eggplant, drained

  15. 1 cup (280g) natural yogurt

  16. 1 teaspoon sumac

Instructions Jump to Ingredients ↑

  1. Preheat the oven to hot (220C/200C fan-forced). Heat oil in a large frying pan; add onion and garlic, cook, stirring, until onion is soft. Add mince; cook, stirring, until browned. Add pepper and spices; stir until fragrant.

  2. Add stock and tomatoes to the pan and cook, stirring, over a medium heat until most of the liquid is evaporated. Remove from the heat, stir in the pine nuts, parsley and half the mint.

  3. Place pizza bases on greased oven trays. Top each pizza base with eggplant, then press mince mixture onto eggplant, leaving a 3cm border.

  4. Bake on lower shelf in a hot oven for about 12 minutes or until browned lightly.

  5. Serve the pizzas topped with yogurt and sprinkled with the remaining mint and sumac.

  6. Lamb mixture suitable to freeze. Not suitable to microwave.

  7. Photography by Andre Martin.


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