MOROCCAN LAMB FLATBREAD PIZZA

If someone had told me almost a year ago when we started making our own tortillas that they could be easily adapted into pizza bases, I'm sure I would be the size of a house by now! Thanks to the fact that this recipe calls for harissa paste instead of tomato sauce for a punchy Moroccan kick and the bases take mere minutes to knock up, you can have this pizza ready in about half an hour - much quicker (and healthier) than a takeaway!

Topped with sweet, crispy lamb, hot pickled peppers and melted feta, these bad boys are now firmly part of our weekly rotation.

Makes two 8-inch personal pizzas

For the flatbreads
200g self-raising flour
1tsp baking powder
Pinch of salt
150ml warm water
1 ½tbsp olive oil

For the toppings
200g Scotch lamb mince
½ green pepper, finely diced
½ small onion, finely diced
1tsp ras el hanout
1tsp cinnamon
½tsp paprika
½tsp garlic granules
1tbsp honey
1tbsp olive oil
2tbsp harissa paste
75g feta cheese
75g grated mozzarella or cheddar 
3 pickled chilli peppers
1 tomato, roughly chopped

To make the flatbreads, combine all of the ingredients together. Gently mix with a wooden spoon until it becomes a soft dough. Turn out onto a floured surface and knead for a few minutes. Cut the dough in half and roll out into 8-inch rounds, about the same thickness as a pitta bread. In a hot, non-stick pan, cook on each side for a minute, or until bubbles start to appear. Set aside.


In the same pan, heat a tablespoon of olive oil along with the ras el hanout, cinnamon, paprika and garlic granules. Once the spices start to release their aroma, add the onion and Scotch lamb mince to the frying pan and brown, breaking up any lumps with a wooden spoon. Add the green onion and fry for a few minutes, until the lamb mince is cooked through. Carefully, using the spoon or a pan lid, drain away any oil in the pan. Return to the heat and add the honey; it should sizzle and the lamb will start to go lovely and crispy. 

Heat up the grill. Meanwhile, wipe the pan clean and place one of the flatbreads in it. Put a tablespoon of harissa paste in the centre and spread outwards using the back of the spoon until most of the base is covered. Just a thin layer will do; the paste is fairly strong and can be quite spicy! Top with half of the lamb mixture, crumbled feta, tomato, grated cheese and sliced pickled peppers. Pop under the grill for about 10 minutes, or until the cheese is melted and starting to bubble. Repeat with the second flatbread, slice and enjoy!