When I read this recipe on Taste.com I knew we would all enjoy the taste and the fact that once again this was another easy recipe was a bonus.
I was a little concerned that this pizza didn't actually have cheese but to be perfectly honest it was not missed at all.
(recipe adapted from Good Taste Magazine - July 2009)
Points per serve: 5
1 red onion, halved, thinly sliced
1 red capsicum, halved, deseeded, thinly sliced
300g lean lamb mince
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
2 tbs currants
2 tbs chopped fresh continental parsley
2 tablespoons tomato paste
2 pieces wholemeal Lebanese bread
130g (1/2 cup) low-fat natural yoghurt
addtional parsely to garnish
Preheat oven to 220°C.
Heat a large non-stick frying pan over medium heat. Spray with cooking spray. Add the onion and capsicum. Cook, stirring occasionally, for 4-5 minutes or until soft. Increase heat to high and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour. Add the cumin, paprika and coriander. Cook, stirring, for 1-2 minutes or until aromatic. Remove from heat. Stir in the currants and parsley.
Coat 2 pizza trays with cooking spray and place a lebanese bread on each one. Spread each lebanese bread with tomato paste and divide mince mixture between both breads.
Bake for 8-10 minutes or until bases are crisp.
Cut each pizza into quarters. Serve with the yoghurt and additional parsley if desired.