Topped with spiced lamb and mint haloumi, these delicious pizzas are on the table in less time than it takes to order takeaway.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Transfer the pizzas to a serving platter. Top with haloumi and rocket salad. Sprinkle with pine nuts.
