Ingredients

Northern Dough Co -
Rosemary & Thyme Dough

200g lamb mince
1 x red onion - chopped
3 x garlic cloves - crushed
1/2 tsp - ground cumin
1/2 tsp - ground coriander

For the Greek Yogurt:
Greek yogurt
Dill
Mint
Cucumber

Garnish:
Pomegranate seeds
Rocket

Method

These mini Greek pizzas are great for summer alfresco suppers.

Begin by preparing the Greek toppings. Combine the lamb mince, the chopped red onion, crushed garlic cloves, the cumin and coriander in a bowl, then mix together. Slowly cook this on your hob, then set to one side.

While your mince is cooking, you need to make the Greek yogurt dip. Finely chop the dill and mint and slice the cucumber. Simply mix this into the Greek yogurt, cover with Clingfilm and set aside until you’re ready to tuck into your pizza.

While your oven is heating up, dust a clean surface with semolina or flour. This will prevent your base from sticking, making it easy to slide the pizza into the oven. Divide the dough ball into 4 small pieces then roll them out on the dusted surface. You’ll want your base to be about 0.5cm thick so that it cooks to complete perfection. We strongly recommend the Northern Dough Co’s amazing homemade dough. It’s the best dough and tastes sensational when cooked in a pizza oven.

When you’re happy with the thickness and shape of your base, pinch the edges to create a crust. This helps to keep your toppings from sliding off and makes it easier to pick up and eat! Then cover the base with the cooked lamb mince.

When your pizza oven is up to temperature, use a pizza peel to place your mini Greek pizzas into the oven. Turn frequently until cooked. This should take roughly 3-4 minutes.

Remove, garnish with pomegranate seeds and rocket, serve with the Greek dip and enjoy the flavours!

TIP! Use any of your favourite flavours from around the world to create some simply delicious pizzas…