Minced Lamb Pizza Topping


Lightly spiced minced lamb with toasted pine kernels.

This is a Lebanese recipe for use with Mini Pizzas.

This recipe contains the following types of ingredient: meat and poultry; plants and fungi.


1 tbsp approx
pine kernels
1/2 small
green chilli pepper
1 small
white onion
clove garlic
225 g
lean minced lamb
2 ml pinch
ground cumin
2 ml pinch
FAIRTRADE ground cinnamon
2 ml pinch
ground chilli
10 ml
Zaytoun FAIRTRADE olive oil
to taste
to taste
FAIRTRADE freshly ground black pepper
fresh herbs (mint, basil, parsley, rosemary)



Prepare your pizza dough using the Mini Pizza recipe, and use this as another topping, or the only topping.


Toast the pine kernels on a baking tray in the oven, gas mark 3 (165 °C; 325 °F), until golden brown (10 mins).

Skin and chop fine the onion and garlic.

De-seed the chilli pepper and chop very fine.

Wash and chop the fresh herbs.


Fry the onion, garlic and chilli for 3 to 5 minutes until the onion is starting to soften.

Add the cumin and cinnamon, and stir.

Add the minced lamb and break into pieces with a spatula.

Continue to fry until the meat is just coloured through.

Adjust the seasoning with salt and pepper as necessary.


Mix in the toasted pine kernels and apply as a pizza topping; and bake in the usual way.

To serve

Squeeze some lemon juice onto the pizza and then sprinkle on some chopped herbs.