Lamb pizzas

Lamb pizzasharry weir

For us, canapés are all about little bursts of flavour, teasing the palate before the main event. These mini pizzas are sure to be a crowd pleaser

Yield: Makes 30 canapés


For the lamb

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 400g minced lamb
  • 1 teaspoon allspice
  • 1 pinch cinnamon
  • A grating of nutmeg
  • Maldon sea salt and pepper

For the base

  • 250g plain flour
  • 20g coriander leaves
  • 125g butter, cold and cubed
  • 1 egg yolk
  • 1 tablespoon of cold water

To serve

  • 150ml Greek yoghurt
  • Pomegranate molasses, available in Asian stores
  • Pomegranate seeds
  • 2 tablespoons toasted pine nuts
  • 1 handful coriander leaves, shredded



1 First, make the ground lamb. Heat the olive oil in a wide frying pan, add the onion, garlic and chilli and cook until soft. Add the lamb and spices and cook over a gentle heat until the lamb is cooked through and the mixture is dry.

2 To make the base, blitz the flour and coriander together in a food processor, add the butter and blitz in short bursts until the mixture resembles breadcrumbs – green ones.

3 Then add the egg yolk and water; the dough should come together. Turn out onto a floured work counter and knead into a smooth ball. Wrap in cling film and rest in the fridge for 20 minutes.

4 Remove from the fridge and roll out to a reasonable thickness, if it is too thin it will fall apart. Using a 4cm cutter, cut out discs. Bake at 170oC/gas mark 3 for 10 minutes. Allow to cool.

5 To assemble, spread the yoghurt on the bases, pile the lamb on top, drizzle with pomegranate molasses, sprinkle with pomegranate seeds and a few pine nuts and a little coriander. Serve immediately.

Tip: Vary to the toppings to your preference. Hummus and creamy feta work great too. 

Photography Credit: Harry Weir

Read More:

What Is Bhelpuri & How To Make It

How To Make Perfect Pizza Dough