This recipe was huge inspiration on the menu at work last week… one of the chefs was cooking some Lamb Mince for Greek style Pizzas and I was just like ‘wooowwwww, I NEED to recreate this at home’, so I have and it’s epic and even I’m a little pleased with myself about this one. We had ours with some Greek Salad and Yoghurt and Mint sauce on the side, which is literally just Yoghurt and Mint Sauce mixed together. You could use other Veg etc on top but as they are wrap pizzas, you don’t want to overload the toppings as they just don’t hold the topping as well as a regular Pizza.
For 4 Pizza wraps you will need:
- 4 Wholemeal Wraps
- 400g Lamb Mince
- 1 Red Onion sliced
- 200g Feta
- 100g Pomegranate
- 1 carton of Passata
- 1 tsp Italian seasoning
- 1/2 tsp Cumin
- 1/2 tsp Mild Chilli Powder
- 1/4 tsp Ground Coriander
- 1/4 tsp Mixed Spice
- 1 tsp Garlic
- Salt and Pepper
- Coriander for Garnish
Put the Passatta and the Italian seasoning into a Saucepan, bring to the boil then simmer for around 15-20 minutes until thickened.
Fry off the Red Onions with a little salt until soft.
Fry off the Lamb Mince, you wont need any oil! Once starting to brown, add the Spices, Garlic and some Salt and Pepper.
Keep frying the Lamb until it starts turning crispy, keep it moving so it doesn’t burn.
Put the wrap onto a large tray, add a spoonful of the Passatta, some fried Onions, the crispy Lamb and some Feta, then cook in the oven on 200′ for 5-10 minutes, keep an eye on it.
Finish with Pomegranate and some chopped Coriander and Basil.
And thats it! Hope you enjoy these as much as we did.