Moroccan Veal Pizza
- Prep Time : 10 Minutes
- Cooking Time : 30 Minutes
2 pizza bases
2 tbsp olive oil
2 tsp ras el hanout*
2 cloves garlic, crushed
500g Three River Farms Veal Mince
250g butternut pumpkin, peeled, cut into 3cm pieces
11/2 cups mozzarella cheese, grated
1 small red onion, thinly sliced
150g feta, crumbled
¼ cup pine nuts, toasted
Coriander & mint to serve
Sea salt & pepper
50g plain Greek yoghurt
1½ tbsp lemon juice
2 tbsp fresh mint
Chopped Coriander leaves (to serve)
Combine all ingredients in a small bowl and stir to combine.
Heat 1 tablespoon of olive oil in a frypan over high heat. Add the veal, garlic and half the ras el hanout spice. Saute for 3-4 minutes until lightly coloured. The mix should be fairly dry, if not leave it on the heat for another minute or so. Add the pine nuts and leave to cool. Set aside.
Preheat oven to 180C. Line a baking tray with baking paper. Place pumpkin on the tray and toss with the remaining olive oil, ras el hanout and season. Roast for 20-25 minutes or until tender. Mash and set aside. Increase oven to 220ºC.
Spread each of the pizza bases with 2 tablespoons of pumpkin puree. Top each with 2 tablespoons of mozzarella cheese, then add the red onion, feta and veal mix. Sprinkle with remaining cheese and season. Bake for 10-15 minutes or until golden and crispy. Top with a drizzle with yoghurt dressing and fresh coriander and mint. Cut into wedges and serve immediately.
*Ras el hanout is a distinctive North African spice mix.