Jazz up a pizza with spicy lamb and feta cheese before and once cooked finish with a date and pear topping.

Ingredients

• 2 tblsp Moroccan spice mix (recipe follows)
• 250 grams boneless leg steaks, finely sliced

Pizza

• 2 23cm pizza bases
• 400 gram can Moroccan style tomatoes
• 150 grams feta cheese, finely sliced

Date and Pear Topping

• 8 fresh dates, stoned and sliced
• 1 pear, peeled and sliced
• 1 green or red chilli, deseeded and diced
• ¼ cup toasted walnuts
• ½ tsp toasted cumin seeds
• about 2 cups rocket leaves

Moroccan Spice Blend

• 1 tblsp ground paprika
• 1 tsp ground black pepper
• 1 tsp ground coriander
• ¼ tsp ground cloves
• ¼ ground cumin seeds
• ¼ tsp ground cardamom or ginger & a good pinch grated nutmeg

Method

1. Toss the sliced lamb with the Moroccan spice blend. Heat a dash oil in a frying pan quickly brown, but do not cook through.
2. Spread half the Moroccan tomatoes on each pizza base and arrange the feta cheese on top. Scatter the meat evenly between the two pizzas. Place on baking paper-lined trays.
3. Bake at 220°C for 10-12 minutes until the pizza bases are golden and the topping hot.
4. Toss together all the ingredients for the date and pear salsa and divide evenly between the two piping hot pizzas and serve immediately.

Moroccan Spice Blend

1. Mix all the pieces together and keep in an airtight container.

Cooks Tips

Use the Moroccan spice blend to sprinkle over a mid-week roast chicken or even a roast lamb. These blends can be purchased pre-made, look for Alexandra’s in the distinctive blue packaging.