Greek sheep pizza

Greek sheep pizza

I was very excited to nab a pomegranate at the farmers market this weekend. Moorelands Biodynamic Lamb was in too, so I picked up a parcel of lamb mince to make this Greek sheep pizza that I love. All I needed to find was some feta cheese made from sheep milk to make it a sheep pizza, rather than a lamb pizza. This pizza takes some great Greek flavours and textures; balancing the freshness of pomegranate, rocket and lemon juice, with the rich warmth of herbed lamb and melted sheep’s feta on a tomatoey pizza base. It looks beautiful. The fresh, uncooked toppings make this a relatively healthy pizza option. The antioxidants in the rocket and pomegranate make me feel good. I love the use of sultanas and pine nuts but I guess you could drop this if you weren’t interested in them.

Serves 1 (hungry person)

1 cup lamb mince
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 tablespoon pine nuts
1 tablespoon sultanas
1   fresh pizza base
2 tablespoons passata
1/4 teaspoon dried oregano
50 grams sheep’s feta
1 cup rocket leaves
1/4 cup pomegranate seeds
1/2   lemon

Roughly crush the cumin and fennel seeds in a mortar and pestle. Heat a small non stick pan. Add the cumin and fennel seeds and toast till fragrant, increase to a high heat and add the lamb mince, breaking up with a wooden spoon. When the mince is cooked through, add the sultanas and pine nuts. Continue cooking till the mince and pine nuts begin to brown and the sultanas plump. Set aside. Spread the pizza base with passata and sprinkle over dried oregano. Crumble over the feta and bake in a hot oven till base is golden and the cheese has melted a little. Remove from the oven and spread the lamb mixture over the pizza. Then arrange the rocket and pomegranate seeds on top. Serve with the lemon to squeeze over the top.

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