An unusual fragrant, spiced pizza topped with minced (ground) lamb and aubergine (eggplant) on a bread base.
1 small aubergine (eggplant), diced
Bread Dough Base
1 small onion, sliced thinly
1 garlic clove, crushed
1 tsp cumin seeds
1 tbsp olive oil
175 g (6 oz) minced (ground) lamb
30 g (1 oz) canned pimiento, thinly sliced
2 tbsp chopped fresh coriander (cilantro)
Special Tomato Sauce
90 g (3 oz) Mozzarella, sliced thinly
olive oil for drizzling
salt and pepper
Bread Dough Base
1 small onion, sliced thinly
1 garlic clove, crushed
1 tsp cumin seeds
1 tbsp olive oil
175 g (6 oz) minced (ground) lamb
30 g (1 oz) canned pimiento, thinly sliced
2 tbsp chopped fresh coriander (cilantro)
Special Tomato Sauce
90 g (3 oz) Mozzarella, sliced thinly
olive oil for drizzling
salt and pepper
method
1. Sprinkle the diced aubergine (eggplant) with salt in a colander and let the bitter juices drain for about 20 minutes; then rinse. Pat dry with paper towels.
2. Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge to form a rim.
3. Cover and leave to rise slightly for 10 minutes in a warm place.
4. Fry the onion, garlic and cumin seeds gently in the oil for 3 minutes. Increase the heat slightly and add the lamb, aubergine (eggplant) and pimiento. Fry for 5 minutes, stirring occasionally. Add the coriander (cilantro) and season well.
5. Spread the tomato sauce over the dough base almost to the edge. Top with the lamb mixture.
6. Arrange the Mozzarella slices on top. Drizzle over a little olive oil and season.
7. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, until the crust is crisp and golden. Serve immediately.
2. Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge to form a rim.
3. Cover and leave to rise slightly for 10 minutes in a warm place.
4. Fry the onion, garlic and cumin seeds gently in the oil for 3 minutes. Increase the heat slightly and add the lamb, aubergine (eggplant) and pimiento. Fry for 5 minutes, stirring occasionally. Add the coriander (cilantro) and season well.
5. Spread the tomato sauce over the dough base almost to the edge. Top with the lamb mixture.
6. Arrange the Mozzarella slices on top. Drizzle over a little olive oil and season.
7. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, until the crust is crisp and golden. Serve immediately.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
