Lebanese lamb pizza

Preheat the oven to 190°C.

Place 2 trays or pizza stones into the oven to preheat.

Brown the lamb mince in a dash of oil, in a frying-pan, breaking it up with the back of a spoon as it browns. Set aside.

Reduce the heat, add a further dash of oil and gently pan-fry the onion until tender.

Toss together the cooked onion and mince with the tomato, sun-dried tomato pesto or paste and pine nuts. Season if wished.

Place the pizza bases on the preheated trays and brush the edges with oil.

Divide the lamb mixture evenly between the 2 pizza bases and crumble the feta evenly over the top (or crumble over feta after baking if preferred).

Bake the pizzas in the preheated oven for 10-12 minutes or until golden and hot and the pizza dough is cooked.

Drizzle with pomegranate molasses and scatter with fresh pomegranate seeds and fresh parsley leaves, if wished.

Serve with a salad on the side.

Indian Lamb Pizza: Following the recipe above, brown the lamb mince with 1 tablespoon of your favourite Indian curry paste. Use cashew nuts in place of pine nuts and serve sprinkled with diced mango. Sprinkle over a little grated palm sugar in place of pomegranate syrup.

Moroccan Lamb Pizza: Following the recipe above, brown the lamb with 2 teaspoons Moroccan spice blend. Use almonds in place of pine nuts.

South African Lamb Pizza: Following the recipe above, brown the lamb mince with 1 tablespoon South African-style Braai 'n' Grill spice blend. When brown, stir in a hearty spoonful of spicy chutney. Use pistachio nuts in place of pine nuts, halved grapes in place of pomegranate seeds and a little treacle or apple syrup in place of pomegranate molasses.