Spiced lamb and haloumi pizzas
Topped with spiced lamb and mint haloumi, these delicious pizzas are on the table in less time than it takes to order takeaway.
- 2 large pieces Lebanese bread
- 1/3 cup (90g) sundried tomato pesto
- 1/4 cup (40g) pine nuts
- 2 tbs extra virgin olive oil
- 500g Coles Australian Lamb Mince
- 2 tsp smoked paprika
- 1 tsp ground allspice
- 180g Coles Cypriot Mint Halloumi, sliced
- 60g baby rocket leaves
- 1 red onion, halved, thinly sliced
- 6 red radishes, thinly sliced
- 2 tbs lemon juice
Preheat oven to 220°C. Line 2 baking trays with baking paper. Arrange bread on the lined trays. Spread with pesto. Heat a large non-stick frying pan over medium-high heat. Add pine nuts and cook, stirring, for 1 min or until toasted. Transfer to a bowl.
Add half the oil to the pan. Add the mince and cook, stirring with a wooden spoon to break up the lumps, for 5 mins or until the mince changes colour. Add the paprika and allspice and cook, stirring, for 30 secs or until aromatic. Season. Divide the lamb mixture evenly among the bread. Bake for 5 mins or until the bread is crisp.
Meanwhile, heat a large non-stick frying pan over medium-high heat. Cook halloumi for 1 min each side or until golden. Place the rocket, onion, radish, lemon juice and remaining oil in a bowl. Season. Toss to combine.
Transfer the pizzas to a serving platter. Top with haloumi and rocket salad. Sprinkle with pine nuts.
Serve with lemon wedges