Moroccan Lamb and Chickpea Pizza

 Using Alexandra’s Moroccan Bean Tajine Ready-Meal

 

Ingredients:

1 packet Moroccan Bean Tajine, cooked as per packet instructions
1 tablespoon olive oil
1 onion, finely chopped
4 cloves garlic, finely sliced
50g pinenuts
300g lamb mince
¼ teaspoon black pepper
1 teaspoon allspice
1 ½ teaspoons cinnamon
3 tablespoons tomato paste
1 teaspoon brown sugar
1 small red onion, halved, finely sliced
1 tablespoon red wine vinegar
3 pizza bases
150g feta cheese
150g mozzarella cheese
2 cups baby spinach (I used NZ spinach)
4 medjool dates, cut lengthways into 6
Sumac
Olive oil

 

Method:

  1. Preheat the oven to 240°C and put a pizza stone on the middle shelf. 

  2. In a heavy-bottomed frying pan over a medium heat cook the onion and garlic in the olive oil until translucent.  Add the pinenuts and cooked for a further minute.  Add the lamb mince and continue to cook until it is cooked through before adding the pepper, allspice, cinnamon, tomato paste and brown sugar.  Season with sea salt and cook for another 2-3 minutes before removing from the heat. 

  3. Put the red onion into a bowl, pour over the red wine vinegar and let sit while preparing the pizzas. 

  4. Divide the tajine mix between the three pizza bases and spread out almost to the edges.  Divide the lamb mixture between the three pizzas and scatter this over the tajine mix.  Do the same for the feta, roughly crumbling it, followed by the mozzarella, tearing it into pieces as you go. 

  5. Carefully slide one of the pizzas onto the hot pizza stone in the oven and bake for about 7 minutes or until golden brown and bubbly.  The cook time will depend on how hot your oven is so keep an eye on the pizzas as they cook to make sure they don’t burn.  Repeat with the remaining two pizzas. 

  6. While the pizzas are cooking add the spinach and dates to the red onion mixture followed by a good glug of olive oil.  Mix well and scatter this salad over the pizzas once cooked.  Sprinkle with a bit of sumac before serving.        

 

Recipe and photography by Emma Boyd

 

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