This hearty Indian lamb and paneer pizza is packed full of protein and is really delicious!
- 1 cup warm water
- 1 tbsp olive oil
- 2 tsps brown sugar
- 7 g sachet dry yeast
- 3 cups bread flour, plus extra
- 1 tsp fine salt
- ¾ cup Greek yoghurt
- ¼ cup korma curry paste
- 2 potatoes, peeled, thinly sliced
- 30 g butter
- 1 onion, diced
- 500 g lamb mince
- 1/3 cup frozen peas, thawed
- 250 g paneer, crumbled
- Mint leaves, mango chutney, to serve
In a medium jug, combine water, olive oil and sugar. Sprinkle yeast over liquid and set aside in a warm place 5 mins until foamy.
In a medium bowl, sift flour and salt together. Create a well in the centre, add yeast mixture and ½ cup yoghurt. Mix together. Turn dough onto a floured surface, knead 5 mins until smooth and elastic. Transfer to a lightly greased bowl, cover with plastic wrap. Set aside in a warm place 45 mins until doubled in size.
Preheat oven to very hot, 220 C. Warm 2 x 28-cm round pizza trays.
Punch dough with fist to release gas. Knead 1 min. Divide in half. Roll each piece on a floured surface to a 28-cm round. Lightly grease preheated trays, and transfer bases.
In a bowl, combine remaining yoghurt and curry paste. Spread half on each base, leaving a 1-cm border. Overlap potato slices on top. Bake 15 mins.
In a frying pan, melt butter over medium heat. Saute onion 1- 2 mins. Transfer to a bowl. Increase pan to high heat, add lamb, cook in 2 batches 4-5 mins each. Transfer to bowl with onions and peas, combine.
Sprinkle half paneer over pizza bases. Top with mince mixture and remaining paneer. Bake 5 – 8 mins until golden. Slice pizza and top with mint and chutney.