Lamb & zaatar mini pizzas
Lamb & zaatar mini pizzas
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Ingredients
Method
Preheat the oven to 230ºC, gas mark 8, and put 2 large baking trays in to heat up. Heat ½ tbsp oil in a large frying pan. Add the onion and a pinch of salt; cook for 5 minutes, then add the parsley stalks. Stir in the mince, breaking it up with a wooden spoon. Cook until no pink meat remains and excess liquid has evaporated (6-8 minutes).
Halve each ball of dough; roll into 4 x 15cm circles. Put each on a piece of baking parchment. Top the pizzas with the lamb mixture, leaving a 2cm border, then scatter over the zaatar. Transfer the pizzas, on the parchment, to the hot baking trays and bake for 8 10 minutes, until the crusts are golden, swapping the trays halfway through.
Meanwhile, put the salad and tomatoes in a bowl; toss through the remaining ½ tbsp oil and the lemon juice. Scatter the feta and parsley over the pizzas; serve with the salad.
