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Moroccan Lamb Pizza

 Moroccan Lamb Pizza


1 tablespoon sunflower oil  
1 red onion, finely chopped
2 cloves garlic, crushed
225g lean lamb mince
1/2 cup canned crushed tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1 tablespoon chopped fresh coriander
1 tablespoon lemon juice
4 single serve, 97% fat free pizza bases

2 tablespoons pine nuts, toasted
120g reduced fat mozzarella, grated
1 cup fresh mint leaves
1 cup fresh flat leaf parsley
cracked black pepper
2 tablespoons mango chutney

Raita (yoghurt relish)

1 cup reduced fat natural yoghurt
1 Lebanese cucumber, grated
1 tablespoon fresh mint, chopped



1. Heat the oil in a fry pan, add the onion and 1 clove of crushed garlic and cook over a medium heat for 1 minute. Add the lamb and cook until the lamb is browned, breaking the meat up with a fork. Drain any excess oil from the pan. Add the tomatoes, cumin, ground coriander and cinnamon and cook for 5 minutes. Stir in the fresh coriander and 2 teaspoons lemon juice.

2. Preheat oven to 200°C. Spread the lamb topping over the pizza bases and sprinkle with pine nuts and mozzarella. Bake for 10 minutes or until the cheese has melted and the pizzas are heated through.

3. To make the raita Mix the yoghurt, grated cucumber, remaining crushed clove of garlic and chopped mint in a bowl.

4. Toss the mint and parsley leaves in the remaining lemon juice and season with pepper. Serve the pizzas topped with the herb leaves, raita and chutney.


Nutrients Per Serve

Energy 2039kJ (487cal)
Total Fat 21.7g
Saturated Fat 6.0g
Monounsaturated Fat 6.5g
Polyunsaturated Fat 5.1g
Protein 31.7g
Carbohydrate 40.7g
Fibre 3.8g
Sodium 621mg
Cholesterol 65.75mg
Serves 4
Preparation Time 30 mins
Cooking Time 20 mins

This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.

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