-
1
Preheat the oven to 220C/200C fan-forced/400F/425F fan-forced.
-
2
Heat the oil in a large pan and add the onion and garlic and saute, stirring, until they are soft; add the minced lamb and cook, stirring, until it has browned; add the pepper and spices; and stir until fragrant.
-
3
Add the stock and the tomatoes to the pan and cook, stirring, over a medium heat until most of the liquid has evaporated; remove the pan from the heat and stir in the pine nuts, parsley and half of the mint.
-
4
Place the individual pizza bases on a greased oven tray; top each pizza with eggplant, then press the minced lamb mixture onto the eggplant, leaving a 3 cm (just over an inch) border.
-
5
Bake the pizzas on the lower shelf in a hot oven for about 12 minutes or until lightly browned.
-
6
Serve the pizzas topped with yoghurt and sprinkled with the remaining mint and sumac.
-
7
Notes: What I have referred to in the ingredients as 4 small pizza crusts were, in the original recipe, listed as 4 small individual pizza bases, but this term was not Zaar-friendly.
-
8
In Australia, you can buy pizza crusts or bases in several sizes in supermarkets.
-
9
I'm sure they are also available elsewhere, but perhaps called something different.
-
10
The lamb mixture is suitable to freeze but is not suitable to microwave.
