Moroccan Lamb Pizza

INGREDIENTS

Pizza Base
1/4 Cup of Napoli or Passata Sauce
90g Mozzarella Cheese, grated
1/2 Tsp Ground Cumin
1/2 Tsp Ground Coriander
35g Feta or Haloumi cheese, diced
1/2 Cup Kalamata Olives, pitted and halved
1/4 Cup Pine Nuts, toasted
2 garlic cloves, crushed
100g Lamb Backstrap
2 Tbsps Greek Yoghurt or Tzatziki

METHOD
Preheat a pizza stone in your oven to 250C for 30 minutes

Combine Cumin and Coriander with Napoli Sauce. Spread Napoli sauce over the pizza base

Cover with mozzarella cheese, then sprinkle with crushed garlic over the top

Sprinkle the olives, pine nuts and crumble the feta or haloumi cheese over the pizza

Seal both sides of your lamb backstrap on a hot fry pan, then place in the oven for about 5 to 7 minutes (ideally the meat should be medium-rare, but it’s up to you how much you like it cooked).

When your lamb is cooked to your liking, take out of the oven and allow to rest for 2 minutes. Then slice thinly.

Cook pizza base in the oven at 250C for 7 to 10 minutes. Top the pizza base with the warm sliced lamb.

Cut the pizza into slices, and drizzle the yoghurt or tzatziki over the top.