- Two of the 24cm plain round pizza bases
- 350g lamb mince
- 2/3 cup chopped flat-leaf parsley leaves
- 1/4 cup sweetened dried cranberries (Craisins)
- 1 cup (260g) hummus
- 1/2 tsp ground cinnamon
- 1 chopped onion
- 2 tbs toasted pine nuts
- 2/3 cup crumbled feta
- 1 1/2 tbsp olive oil
- Lemon wedges for serving serve
Soak the craisins in a little bit of boiling water for about 15 minutes and then drain.
Preheat oven to 230°C.
Heat oil in a fry pan over a low heat and gently cook the onion and stir for about 12-15 minutes or until it starts to get caramelized.
Add lamb and cook it for about 4-5 minutes or until it starts to get brown.
Stir in cinnamon and drained cranberries then season them with salt and pepper to taste.
Brush the pizza bases with a little of olive oil.
Heat the brushed pizza bases in the oven for 5 minutes or until they get a lightly brown color.
Spread the bases with the hummus then sprinkle the bases with the mince mixture.
Add pine nuts, parsley and feta.
Drizzle with a little bit of olive oil and return them to the oven for about 2 minutes until they get warmed through.
Serve the pizzas with lemon wedges to squeeze it on.