Mini Lamb Pizzas
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Mini Lamb Pizzas with Pine Nuts and Rocket by Bord Bia

These mini lamb pizzas are perfect if you’re in the mood for pizza and want to use up some leftover lamb mince! The pine nuts add a delicious crunch and the rocket freshens everything up perfectly. This recipe uses Bord Bia Quality Mark Lamb.

Serves 4


  • 250g lean lamb mince 
  • Salt and freshly ground black pepper 
  • 1 tablesp. rapeseed or olive oil 
  • 1 red onion, finely diced 
  • 1 medium red pepper, deseeded and diced into 1cm pieces 
  • 2 garlic cloves, peeled and crushed 
  • 1 teasp. ground cumin 
  • 1 teasp. ground coriander 
  • 6 tablesp. passata 
  • 4 mini stonebaked pizza bases, each pprox.. 7cm 
  • 25g pinenuts 
  • 125g mozzarella 
  • 100g rocket 
  • 225g natural yogurt 
  • To serve: Tomato salad 


  1. Preheat oven to Gas Mark 6, 200°C (400°F). Heat 2 large baking sheets in the oven for 10 minutes. 
  2. Heat a non-stick frying pan over medium-high heat, season the lamb and add it to the pan.  Cook for 4-5 minutes or until it is brown.  Remove the lamb using a slotted spoon and set aside. Wipe out the pan with a piece of kitchen paper. 
  3. Heat a little oil to the frying pan then add in the onion and red pepper. Cook for 4-5 minutes until soft, stirring occasionally. Add the garlic, cumin, coriander and 2 tablespoons of passata.  Stir to combine and allow to cook for 1-2 minutes. Add back the mince and stir it though the ingredients in the pan.  Taste and season.  Remove from heat. 
  4. Spread each pizza base with 1 tablespoon of passata followed by the mince mixture.  Break up the mozzarella and add it to the pizzas along with some pine nuts. Place the pizza bases on the warmed baking sheets. Bake for 6-8 minutes or until bases are crisp. 
  5. Spoon over the yogurt. Top with rocket and a drizzle of olive oil. 
Mini Lamb Pizzas
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