Sprinkled with jewel-like pomegranate seeds and soaking wet with sweet-bitter pomegranate syrup, this pizza has panache to spare!
- 2-3 teaspoons pomegranate molasses
- 12 cup pomegranate seeds (optional)
- 1 large juicy ripe tomato, deseeded and chopped
- ½ cup cup-dried tomato pesto or paste
- 300 grams Quality Mark lean lamb mince
- 1 small red onion, peeled and thinly sliced
- ¼ cup toasted pine nuts
- 2x23 cm pizza bases, precooked or rolled out dough
- 150-200 grams feta cheese
- Preheat the oven to a hundred ninety°C.
- location 2 trays or pizza stones into the oven to preheat.
- Brown the lamb mince in a sprint of oil, in a frying-pan, breaking it up with the back of a spoon because it browns. Set aside. reduce the warmth, add a in addition sprint of oil and gently pan-fry the onion until smooth.
- Toss together the cooked onion and mince with the tomato, sun-dried tomato pesto or paste and pine nuts. Season if needed.
- area the pizza bases at the preheated trays and brush the edges with oil. Divide the lamb aggregate calmly between the 2 pizza bases and collapse the feta calmly over the top.
- Bake the pizzas within the preheated oven for 10-12 minutes or until golden and hot and the pizza dough is cooked. Drizzle with pomegranate molasses and scatter with clean pomegranate seeds and clean parsley leaves, if needed. Serve with a salad on the facet.
- This recipe is courtesy of Allyson Gofton's cookbook, excellent meals Made easy, pictures by using Alan Gillard
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