Lamb Pizza with Feta, Rocket & Garlic-Yoghurt Drizzle

An irresistible, flavour-packed pizza topped with spiced lamb, salty feta, peppery rocket and a cool tangy yoghurt drizzle.

Ingredients

• 2 large flatbreads or pizza bases
• 300 g lamb mince
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp smoked paprika (or sweet paprika)
• 1/4 tsp ground cinnamon (optional but excellent)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp olive oil, plus extra for brushing
• 1 garlic clove, finely grated/minced (pantry staple)
• 120 g feta, crumbled
• 2 large handfuls rocket (arugula)
• 150 g Greek yoghurt (or thick natural yoghurt)
• 1 tbsp lemon juice (pantry staple)
• 1–2 tbsp water (to loosen drizzle)

Method

• 1

  Step 1: Preheat oven (get it hot)

  Place a rack in the top third of the oven and preheat to **250°C / 480°F** (or as hot as your oven goes). If you have a pizza stone/steel, preheat it too for at least **10 minutes**.

• 2

  Step 2: Season the lamb

  In a bowl, mix lamb mince with **cumin, coriander, paprika, cinnamon (if using), salt, pepper**, and **half the garlic**. Use your hands to combine just until evenly mixed (don’t overwork or it can get dense).

• 3

  Step 3: Cook lamb until browned

  Heat **1 tbsp olive oil** in a frying pan over **high heat**. Add lamb and cook **4–6 minutes**, breaking it up, until **deeply browned with some crisp bits** (that’s flavour). Taste and adjust salt if needed. Remove from heat.

• 4

  Step 4: Assemble pizzas

  Place bases on trays (or a preheated stone/steel if using). Lightly brush the bases with a little olive oil. Scatter over the browned lamb, then sprinkle with **feta**.

• 5

  Step 5: Bake

  Bake **8–12 minutes** (time depends on base thickness), until the edges are **deep golden and crisp** and the feta is just starting to colour.

• 6

  Step 6: Make the yoghurt drizzle

  Stir together **Greek yoghurt, lemon juice, remaining garlic**, and **1–2 tbsp water** until it’s a **pourable drizzle consistency**. Season with a pinch of salt and pepper.

• 7

  Step 7: Finish & serve

  Top hot pizzas with **rocket** (it will lightly wilt from the heat). Drizzle generously with the garlic yoghurt. Slice and eat immediately.

Tips

• **Crispier base:** Bake the bases for **2 minutes** before topping, then add lamb + feta and continue baking.
• **Lamb mince swap:** Beef mince works similarly; cook until well browned for best flavour.
• **Yoghurt drizzle consistency:** Add water gradually—stop when it falls off a spoon in a ribbon.
• **Serving idea:** Great with a simple side salad (rocket + lemon + olive oil + salt) to echo the topping flavours.
• **Leftovers:** Keep lamb and yoghurt sauce separate; refrigerate up to **3 days**. Reheat pizza in a hot oven or pan to re-crisp, then add fresh rocket and drizzle.

Nutrition (per serving, estimate)