Name: Lamb and toasted mealie meal pizza
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 800 g store-bought bread dough; 1/2 cup mealie meal; 1 tbsp olive oil; 1 medium red onion finely chopped; 2 garlic cloves finely chopped; 500 g lamb mince; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp paprika; 1 tsp salt; 1 medium tomato skin removed and chopped; 1 tbsp tomato paste; 1/4 cup fresh mint leaves chopped; 1/2 cup chunky cottage cheese; 1/4 cup mango chutney or hot chili paste

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Ingredients (15)

Pizza base

800 g	store-bought bread dough
1/2 cup	mealie meal

Lamb filling

1 tbsp	olive oil
1	medium red onion — finely chopped
2	garlic cloves — finely chopped
500 g	lamb mince
2 tsp	ground cumin
2 tsp	ground coriander
2 tsp	paprika
1 tsp	salt
1	medium tomato — skin removed and chopped
1 tbsp	tomato paste
1/4 cup	fresh mint leaves — chopped
1/2 cup	chunky cottage cheese
1/4 cup	mango chutney — or hot chili paste

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Method:

Prepare the lamb filling
Heat the oil in a pan over medium heat, cook the onion for about 5 minutes. Add the garlic and lamb mince. Loosen the lamb mince with a wooden spoon. Cook for 5-10 minutes until the lamb starts to brown.

Add the cumin, coriander, paprika and salt and cook for 1-2 minutes. Add the tomato and the tomato paste. Simmer for a further 5 minutes and then stir in the mint leaves.

Prepare the pizza base
Preheat the oven to 250°C degrees.

Toast the mealie meal in a pan until golden brown.

Place the bread dough on a lightly floured surface and use half of the toasted mealie meal and knead it into the dough.

Divide the dough into four balls and roll each ball into a disc of about 30 cm. Place on a baking sheet which has been sprinkled with the leftover toasted mealie meal. Leave aside to rise slightly

Spread the lamb mixture over the dough leaving a 2 cm border. Fold in the two long sides to form an oval. Twist the ends.

Bake for 10-12 minutes or until crisp and golden.

Place the cottage cheese and mango chutney in a bowl, mix lightly and drizzle over the pizza and scatter with extra mint.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.