It should only take you 20 mins in total to cook making this a great Friday night pizza instead of take away.
You could also include a handful or two of spinach at the end of cooking off the mince then scatter some olives on top.
- 1 pita pocket, wholemeal, ‘light’
- 1 tbsp. pizza sauce (we used Leggo)
- 1/2 cup lamb mince
- 1/4 onion, sliced
- 1 tsp. dried oregano
- 1 garlic, crushed
- 1 tbsp. fetta crushed
- 1/2 tomato, diced
- S & P to taste
- Preheat oven 200C (400F).
- Lay your pita pocket onto an oven tray which has been lined with baking paper.
- Spread 1 tbsp. pizza sauce over base.
- Heat a small non-stick frypan, spray cooking spray and sauté onions for 5 mins.
- Add lamb mince and stir fry, breaking meat up, add garlic and oregano and cook for 5 mins.
- When cooked place on top of pita bread, place diced tomato on top then crumble feta over.
- Bake in oven for 10 minutes.
Servings: 1 Serving size:246g
|Average Serve||Average 100g|
|Energy||1400 kJ||567 kJ|
|334 Cal||135 Cal|
|Protein||31.7 g||12.9 g|
|Fat, total||10.2 g||4.1 g|
|- Saturated||3.8 g||1.5 g|
|Carbohydrate||24.0 g||9.8 g|
|- Sugars||6.1 g||2.5 g|
|Sodium||292 mg||118 mg|
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