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Mini Lamb Pizzas with Pine [Nuts and Rocket

There are lots of options around this recipe - try swopping in your favourite cheese or use a large pizza base, pitta bread or flatbreads. Fresh mint leaves are also a great addition sprinkled over just before serving.
Total Time 30 minutes
Course Appetizer, Lunch
Cuisine lamb
Servings 4
Calories 462 kcal


  • 250 g lean lamb mince
  • Salt and freshly ground black pepper
  • 1 tablesp. rapeseed or olive oil
  • 1 red onion finely diced
  • 1 medium red pepper deseeded and diced into 1cm pieces
  • 2 garlic cloves peeled and crushed
  • 1 teasp. ground cumin
  • 1 teasp. ground coriander
  • 6 tablesp. passata
  • 4 mini stonebaked pizza bases each approx. 7cm
  • 25 g pinenuts
  • 125 g mozzarella
  • 100 g rocket
  • 225 g natural yogurt


  • Preheat oven to Gas Mark 6, 200°C (400°F). Heat 2 large baking sheets in the oven for 10 minutes.
  • To prepare the toppings: Heat a non-stick frying pan over medium-high heat, season the lamb and add it to the pan. Cook for 4-5 minutes or until it is brown. Remove the lamb using a slotted spoon and set aside. Wipe out the pan with a piece of kitchen paper.
  • Heat a little oil to the frying pan then add in the onion and red pepper. Cook for 4-5 minutes until soft, stirring occasionally. Add the garlic, cumin, coriander and 2 tablespoons of passata. Stir to combine and allow to cook for 1-2 minutes. Add back the mince and stir it though the ingredients in the pan. Taste and season. Remove from heat.
  • Spread each pizza base with 1 tablespoon of passata followed by the mince mixture. Break up the mozzarella and add it to the pizzas along with some pine nuts.
  • To bake: Place the pizza bases on the warmed baking sheets. Bake for 6-8 minutes or until bases are crisp.
  • To serve: Spoon over the yogurt. Top with rocket and a drizzle of olive oil.


This recipe is sponsored by Mediterranean Supermarket 
Keyword lamb, Lamb pizza, pizza, side dish