Middle Eastern Lamb and Cranberry Pizza

1 1/2 tbs olive oil, plus extra to brush and drizzle

1 onion, chopped

350g lamb mince

1/2 tsp ground cinnamon

1/4 cup sweetened cranberries (craisins), soaked in a little boiling waer for 15 minutes

2 x 24cm pizza bases

1 cup hommus (260g)

2tbsp toasted pinenuts

2/3 cup chopped parsley leaves

2/3 cup crumbled feta

lemon wedges to serve.

1. Preheat oven to 230c

2. Heat oli over low heat in a frypan and gently cook onion, stirring, for 12-15 minutes or until it starts to caramelise. Add lamb and cook for a further 4-5 minutes or until browned. Stir in the cinnamon and drained cranberries and season to taste.

3. Brush pizza bases with a little extra oil, then heat in the oven for about 5 minutes or until browned.

4. Spread the pizza bases with the hommus, sprinkle with the mince mixture, then add pine nuts, parsley and feta. Drizzle with a little extra olive oil and return to the oven for 2 minutes until warmed through.

Serve with lemon wedsges to squeeze.

reference: delicious dec 2005/jan 2006, p124

Note: I found this a little on the dry side. I would be tempted to add a little more moisture to the base with some fresh chopped tomato.

Pizza base

2 1/2 cups OO flour

7g yeast (1 sachel)

1 cup warm water

1 tbsp oil

salt to flavour

1. Mix yeast, salt and flour together.

2. Add oil and water a little at a time.

3. Smash out and let it rest in a warm place for 30 minutes.

4. Roll out and bake for 5 minutes before adding toppings.