Grain-Free Pizza with Lamb, Currants and Mint

, from Issue #77, page 88. March, 2018
Photography Kelly Gibney.
    Grain-Free Pizza with Lamb, Currants and Mint

    This pizza base has to be one of the easiest ever. The topping is a delicious change from cheese. Use coconut yoghurt for dairy-free.

    INGREDIENTS

    olive oil, for sautéing
    ½ large red onion, finely diced
    250 grams lamb mince
    1 heaped teaspoon harissa paste
    ⅛ teaspoon ground cinnamon
    ½ teaspoon dried thyme
    zest of 1 lemon
    2 tablespoons currants
    ½ cup tomato passata, for topping pizza
    ¼ cup Greek yoghurt or coconut yoghurt
    large handful roughly chopped fresh mint, plus more for garnishing
    Pizza base
    1¼ cup ground almonds
    1 cup tapioca flour/starch
    1 teaspoon gluten-free baking powder
    ½ cup almond milk
    2 tablespoons olive oil
    1 free-range egg
    ½ teaspoon sea salt

    METHOD

    Preheat oven to 220°C.

    Pizza base: Whisk all ingredients together. Set aside for 10 minutes. Mix well. Line a tray with baking paper. Spread the batter into a 28cm circle. Bake for 10–12 minutes or until lightly golden.

    Heat a glug of olive oil in a sauté pan over a medium heat. Add the red onion and cook until tender. Add the lamb and cook for 5 minutes until browned. Add the harissa paste, cinnamon, thyme, lemon and currants. Cook for 10 minutes. Taste and season well.

    Top the base with the passata, spread with the lamb mince, then bake for 10–12 minutes until base is golden and meat is browned.

    Combine the yoghurt with the fresh mint and dollop over the pizza just before serving. Garnish with remaining fresh mint. Makes 1 large pizza.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.