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Flatbread pizzas with lamb, courgette and fresh spring leaves

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Ingredients

For the pizza

4 tbsp tbsp tomato purée tomato purée
1 tbsp tbsp dried oregano dried oregano
1 pinches pinch cinnamon cinnamon
2.5 tbsp tbsp olive oil olive oil
(plus extra for brushing)
6 tbsp tbsp water water
1 onions onion
(peeled and chopped)
250 g g lamb mince lamb mince
2 packs pack garlic breads garlic bread
1 courgettes courgette
(trimmed and sliced into thin strips)
2 tbsp tbsp pomegranate seeds pomegranate seed
1 packs pack rocket rocket

For the minty yoghurt sauce

200 g g plain yoghurt plain yoghurt
0.5 packs pack mint mint
(leaved picked and finely chopped)
1 garlic garlic
(crushed)
0.5 lemons lemon
(juice only)

Flatbread pizzas with lamb, courgette and fresh spring leaves

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40 min
(18)

Method

This flatbread pizza recipe is inspired by the Turkish dish lahmacun, and is set off to perfection with a drizzle of garlic and mint yoghurt. To make a veggie version, spread the flatbreads with half a batch of tomato sauce and top with griddled halloumi, courgette and salad.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Make the mint yoghurt by mixing all the ingredients together, then cover and chill until needed.
  2. Mix the tomato purée with the oregano, cinnamon and 2 tablespoons of the oil. Gradually stir through the water to make a loose tomato sauce.
  3. Fry the onion and mince in the remaining oil over a medium-high heat for 4 minutes. Add half the tomato sauce and cook for a further 4 minutes.
  4. Spread the remaining tomato sauce across each flatbread. Top with the lamb, then bake for 10 - 12 minutes.
  5. Meanwhile, brush a griddle pan with oil and char the courgette strips for 1 - 2 minutes on each side.
  6. Top the cooked pizzas with the courgette, salad leaves and pomegranate seeds and drizzle with the mint yoghurt to serve.