Za'atar, a Middle Eastern aromatic herb that's dried and ground, adds tons of flavour to a simple weeknight pizza. We've topped this flatbread with lightly dressed sweet pea shoots for a touch of freshness.
- Prep time 29 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Flatbread:
Topping:
Method
Flatbread: In nonstick skillet, heat 1/2 tsp of the oil over medium-high heat; cook lamb, breaking up with spoon, until browned, about 4 minutes. Stir in 4 tsp of the za'atar, the cumin, salt and pepper. Using slotted spoon, transfer to bowl. Set aside.
On lightly floured work surface, roll out or press dough into 16- x 8-inch oval. Transfer to greased large rimless baking sheet.
In small bowl, stir together ricotta, lemon zest and lemon juice. In separate small bowl, mix remaining oil with remaining za'atar; brush over top of dough. Dot with ricotta mixture, spreading slightly. Sprinkle with lamb. Bake on bottom rack of 500°F oven until beginning to brown, about 8 minutes.
Cut kernels from corncob; sprinkle over flatbread. Bake on bottom rack of 500°F oven until bottom is crisp and golden, about 10 minutes. Sprinkle with hot pepper flakes.
Topping: Stir together pea shoots, lemon juice, oil and salt; sprinkle over flatbread.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 684 mg
- Sugars 5 g
- Protein 28 g
- Calories 537
- Total fat 21 g
- Potassium 307 mg
- Cholesterol 56 mg
- Saturated fat 9 g
- Total carbohydrate 57 g
%RDI
- Iron 36
- Folate 14
- Calcium 14
- Vitamin A 21
- Vitamin C 20
