Sprinkled with jewel-like pomegranate seeds and soaking wet with sweet-bitter pomegranate syrup, this pizza has panache to spare!



  • 2-3 teaspoons pomegranate molasses
  • 12 cup pomegranate seeds (optional)
  • 1 large juicy ripe tomato, deseeded and chopped
  • ½ cup cup-dried tomato pesto or paste
  • 300 grams Quality Mark lean lamb mince
  • 1 small red onion, peeled and thinly sliced
  • ¼ cup toasted pine nuts
  • 2x23 cm pizza bases, precooked or rolled out dough
  • 150-200 grams feta cheese


  1. Preheat the oven to a hundred ninety°C.
  2. location 2 trays or pizza stones into the oven to preheat.
  3. Brown the lamb mince in a sprint of oil, in  a frying-pan, breaking it up with the back of a spoon because it browns. Set aside. reduce the warmth, add a in addition sprint of oil and gently pan-fry the onion until smooth.
  4. Toss together the cooked onion and mince with the tomato, sun-dried tomato pesto or paste and pine nuts. Season if needed.
  5. area the pizza bases at the preheated trays and brush the edges with oil. Divide the lamb aggregate calmly between the 2 pizza bases and collapse the feta calmly over the top.
  6. Bake the pizzas within the preheated oven for 10-12 minutes or until golden and hot and the pizza dough is cooked. Drizzle with pomegranate molasses and scatter with clean pomegranate seeds and clean parsley leaves, if needed. Serve with a salad on the facet. 
  7. This recipe is courtesy of Allyson Gofton's cookbook, excellent meals Made easy, pictures by using Alan Gillard

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