Saturday night in the Mitchell house is Pizza and Movies night. First we hand made the bases, then the bread machine made them for us, then the bread machine broke for a while and we started buying bases, and REALLY looked hard for a decent pizza base.
We usually do two bases, one with tomato and cheese base and one just brushed with oil. We have all kinds of toppings. One of my favourites is smoked salmon and asparagus with dollops of sour cream on top.
The Lebanese topping comes from Arabesque by Greg and Lucy Malouf. This is an excellent book about Middle Eastern cooking by two well-known restaurant figures in Melbourne. The index focuses on the ingregients that make this style of cooking unique - almonds and apricots, cardamom and cinnamon, dates and figs, honey and lemons, pomegranates and saffron, and lots more. There are excellent spices mixes - harissa, chermoula, za'atar, great recipes for various kinds of poultry, lamb and more, and all kinds of ways to use fruit both in main courses and desserts. One of my top cookbooks!
40 ml olive oil
40 g pine nuts
1 sml onion
1 clove garlic
180 g minced lamb
1 teasp pomegranate molasses
½ teasp allspice
½ teasp cinnamon
¼ teasp black blpper
½ teasp salt
½ teasp sumac
Fry the pine nuts over medium heat until they are golden brown. Remove and drain.
Chop onion and tomato finely. Fry onion until soft. Add garlic and lamb mince and cook until meat in browned. Add pine nuts, tomato, pomegranate molasses amd spices and stir well. Remove from heat.
Spread topping on pizza and bake for 15-20 mins.
Serve with dollops of yoghurt on top. Beautiful!