Ingredients: (Serves 4-6)

​

Garlic Pizza Dough: - See Dough

​

Lamb Meatballs:

• 800g (1.8lb) lean lamb mince

• 1 medium purple onion – diced

• 2 celery sticks – diced

• Zest and juice from 1 medium lemon

• 1 medium garlic clove – finely crushed

• 1 tablespoon ground coriander

• 1 teaspoon ground cumin

• ¾ teaspoon mild chili powder – optional

• ¾ teaspoon white or black cracked pepper – to taste

• 1 teaspoon pink Himalayan salt flakes – to taste

• 1-2 medium eggs – lightly beaten

• 1-2 tablespoons grape seed oil – for light pan-frying

 

Pizza Toppings:

• ¾ cup tomato or onion chutney

• 125g (4.4oz.) tin chickpeas – drained and patted dry

• 100g (3.5oz.) crumbly goats' cheese – plus extra if required

• ½ red & ½ green capsicum – thinly sliced

• ½ bunch fresh mint leaves – thinly sliced

 

Method:

​

Make the garlic pizza dough according to the recipe.

Set aside.

 

Lamb Meatballs:

In a large bowl combine the lamb mince, onion, celery, lemon zest, lemon juice, garlic, ground spices, chili powder, pepper, salt flakes and beaten egg together.

Combine until fully incorporated.

 

Heat the grape-seed oil, in a large non-stick frying pan, over medium/high heat.

 

Using clean dry hands, roll the mince mixture into small meatballs.

Lightly fry each ball on all sides until lightly golden brown.

Transfer to a heat-proof plate to cool.

 

Preheat the oven to 180°C (350°F)

Line a medium-large sheet tray with baking paper.

 

Using clean dry hands, evenly press the pizza dough into the lined tray.

Make sure to press the dough into the corners.

 

Pizza Toppings:

Generously spread the chutney all over the pizza dough base.

Evenly sprinkle on the meatballs, capsicum, chickpeas and ½ of the goats’ cheese.

 

Bake for 15-25 minutes, or until the pizza crust is lightly golden brown and cooked through.

Set aside for 5 minutes.

​

Garnishing with remaining goat’s cheese and mint leaves.

 

Serve fresh and hot.