Ingredients:

1 tblspn olive oil
1 small brown onion, finely chopped
2 cloves garlic, crushed
500g lamb mince
1 lemon, juiced
2 tspns dried oregano
pizza dough
200g haloumi chees, drained, thinly sliced
1/2 cup pitted kalamata olives
2 tblspns flat leaf parsley, chopped
tzatziki dip and lemon wedges, to serve

Serves: 4

Method:

Heat oil in a non-stick frying pan over medium-high heat. Add onion and garlic. Cook for 2 minutes. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add 2 tablespoons lemon juice and oregano. Cook for 3 minutes or until moisture is nearly evaporated. Set aside for 10 minutes to cool.

Preheat oven to 220°C. Lightly grease 2 flat baking trays. Roll out each piece of dough to a 13cm x 35cm torpedo. Place 1 on each tray.

Spoon mince mixture evenly over pizza bases. Top with haloumi and olives. Bake for 15 to 20 minutes, swapping trays over in oven after 12 minutes, or until bases are crisp and golden. Top with parsley and season with pepper.

Serve with tzatziki and lemon wedges.

Contributor: Cam