Name: Lamb, spicy hummus and tabouli pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 sachet (7g) dried yeast; 1 teaspoon caster sugar; 1/2 cup (160ml) warm water; 2 cup (300g) plain flour; 1 teaspoon salt; 1/3 cup (160ml) olive oil; 2 tablespoon burghul; 2 medium tomatoes, finely chopped; 1/2 lemon, juice; 1/4 cup chopped flatleaf parsley; 2 tablespoon chopped mint; 300 gram lamb fillet; 300 gram bottled char-grilled capsicum, drained; 1 tablespoon pine nuts; Spicy hummus; 400 gram can chickpeas, rinsed, drained; 2 tablespoon honey; 2 tablespoon lemon juice; 2 tablespoon olive oil; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 clove garlic, crushed

Ingredients

1 sachet (7g) dried yeast

1 teaspoon caster sugar

1/2 cup (160ml) warm water

2 cup (300g) plain flour

1 teaspoon salt

1/3 cup (160ml) olive oil

2 tablespoon burghul

2 medium tomatoes, finely chopped

1/2 lemon, juice

1/4 cup chopped flatleaf parsley

2 tablespoon chopped mint

300 gram lamb fillet

300 gram bottled char-grilled capsicum, drained

1 tablespoon pine nuts

Spicy hummus

400 gram can chickpeas, rinsed, drained

2 tablespoon honey

2 tablespoon lemon juice

2 tablespoon olive oil

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 clove garlic, crushed

Method

1.Whisk yeast, sugar and water in a small bowl. Stand in a warm place 5-10 minutes, until frothy.

2.Combine flour and salt in a large bowl. Make a well in the centre. Stir in yeast mixture and oil to form a dough.

3.Turn dough out onto a lightly floured work surface. Knead 8-10 minutes, until smooth and elastic.

4.Place dough in a lightly oiled bowl; cover with a tea towel. Stand in a warm place 45 minutes, until doubled in size.

5.Punch dough down with fist, then turn out onto a lightly floured work surface. Knead 5 minutes, until smooth.

6.Meanwhile, place burghul, tomato and lemon juice in a medium bowl. Stand, covered, 30 minutes, until burghul has softened. Stir in parsley and mint.

7.Heat a large frying pan on medium. Add lamb; cook 2-3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover with foil; rest 5 minutes. Thinly slice lamb.

8.To make spicy hummus, place chickpeas, honey, lemon juice, olive oil, spices and garlic in a food processor; process until almost smooth. Season to taste.

9.Preheat oven to very hot, 250°C (230°C fan-forced). Grease two large baking trays.

10.Divide dough into two equal portions. For each pizza, roll out a portion of dough to form a 25 x 35cm rectangle. Transfer to a prepared tray.

11.Top with half each of hummus, lamb, capsicum and pine nuts. Repeat with remaining ingredients to make another pizza.

12.Bake, swapping trays halfway through cooking, 10 minutes, or until crisp. Sprinkle with tabouli and serve.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%