This pizza is a flavour packed take on a classic souvlaki with spiced lamb, fetta and olives, topped off with cool and refreshing rocket and tzatziki dressing. Any leftover tzatziki makes for a delicious dip or salad dressing the next day.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Baking Tray
or Pizza Stone
Fry Pan
Grater
Colander
Bowl
Preheat oven to 220°C and spray an oven proof tray with non stick spray or line with baking paper. Meanwhile, heat a fry pan over medium high heat and sear the lamb mince, breaking it into small chunks with a wooden spoon. Add smoked paprika and a pinch of salt and fry for 1-2 minutes until browned. Set aside.
Tip! If you have a pizza stone - put it in the oven now, to heat up.
Slice red onion (to taste, you will have left over onion) into thin slithers and crumble fetta.
Place base on oven tray and spread with pizza sauce. Evenly spoon on the lamb mince. Sprinkle with the fetta, red onion (as much or little as you like) and olives. Top with oregano to taste. Cook pizza for approx 10 minutes until crisp and hot.
Mince garlic. Grate or finely chop cucumber and squeeze out the liquid (use as much or as little cucumber as you wish). Combine garlic, cucumber and yoghurt. Mix well and season with salt and pepper.
Slice pizza and place on a serving plate. Dress rocket with olive oil and salt and pepper if desired and place on top of pizza with some big dollops of tzatziki. Enjoy!
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