Ingredients:
- 1/2 lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature Logo)
- Oil
- 1 red onion, thinly sliced
- 1 large tomato, deseeded and chopped
- 1/2 cup tomato paste
- 1/4 cup toasted pine nuts
- 1/2 cup feta cheese
- 2 pizza crusts, precooked or rolled dough
To serve:
- 3 teaspoons pomegranate molasses
- 1/2 cup pomegranate seeds
- Fresh parsley
Directions:
- 1. Preheat oven to 375°F and place 2 trays or pizza stones inside to warm.
- 2. In a frying pan, heat a drizzle of olive oil over medium-high. Add lamb, breaking apart into smaller pieces as it cooks. Cook until lamb is not pink anymore, remove from pan and set aside.
- 3. Using the same frying pan, reduce heat and add a drizzle of oil. Add onion and cook until tender, about 5 minutes.
- 4. In a medium bowl, combine cooked lamb, onion, chopped tomato, tomato paste and pine nuts. Stir gently.
- 5. Once the oven reaches temperature, place pizza crusts on the preheated trays and brush edges with oil.
- 6. Divide lamb mixture evenly between the 2 pizza crusts and crumble feta evenly over the top of both pizzas.
- 7. Bake for 10-12 minutes or until golden and pizza dough is cooked.
- 8. After pizzas are removed from oven, drizzle with pomegranate molasses and top with pomegranate seeds and parsley. Serve immediately.