Moroccan Flatbread Pizzas
200g lamb or beef mince
1 small red onion, peeled, halved and finely sliced
2 tsp cumin seeds
2 tbsp pine nuts
150g Greek yogurt
4 mini garlic and coriander naan breads
zest of 1 lemon
a handful of parsley leaves, chopped
Preheat the oven to 200 degrees, fan 180 degrees, gas 6.
Dry-fry the mince, onion, cumin and pine nuts until browned, breaking up the mince with a spatula.
Remove from the heat, stir in 3 tablespoons of the yogurt and season. Put the naan breads on a baking tray and spread with more yogurt. Pile on the mince, bake for 10 minutes then scatter with the lemon zest and parsley. Serve with the lemon in wedges, remaining yogurt and a salad.