World Cuisine

Mini Lamb and Harissa Pizzas

cook 20 mins
  • 175 g (6 oz) lean minced lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fenugreek
  • 1–2 teaspoons harissa paste (see page 70)
  • 1 tablespoon olive oil, plus extra for greasing
  • 4 shop-bought ready-made mini pizza bases
  • 2 teaspoons tomato purée
  • small bunch of coriander, finely chopped
  • salt and pepper
  • Mix together the lamb, onion, garlic, spices and harissa in a bowl. Add the oil, mix well and season, then knead to a sticky paste.
  • Place the pizza bases on a lightly oiled baking sheet and lightly smear with the tomato purée, then spread a thin layer of the meat mixture over each.
  • Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes. Scatter the chopped coriander over the tops and serve hot.
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