📖 Instructions

1. Preheat your oven to 220°C (425°F). If using a pizza stone, place it in the oven while it preheats.
2. In a large bowl, prepare the lamb curry. Heat 2 tablespoons of olive oil in a pan and brown the 250g of lamb mince. Season generously with salt and pepper. Don't forget the spices! Add 1 tbsp curry powder, ½ tsp cumin, ¼ tsp turmeric, a pinch of cayenne pepper. Stir well and cook for about 5-7 minutes, until the lamb is browned.
3. Once the lamb is browned, stir in 1 chopped onion, 1 clove of minced garlic, and 250g of chopped tomatoes. Cook for another 5 minutes, stirring occasionally.
4. Add 100g of Kalamata olives (pitted and halved), 100ml of lamb stock, and a squeeze of lemon juice. Simmer for 10-15 minutes, until the sauce has thickened slightly. Taste and adjust seasoning if needed. You might need more salt or a dash of lemon juice.
5. Meanwhile, prepare your pizza base. Use pre-made dough, or if making your own, roll it out to about 1/4 inch thick.
6. Spread the lamb curry mixture evenly over the base, leaving a small border for the crust.
7. Sprinkle 150g of crumbled feta cheese over the curry. You can add a little more if you really love feta like I do!
8. Bake the pizza on the preheated pizza stone (or baking sheet) for 12-15 minutes. The crust should be golden brown and the feta melted and slightly browned.
9. Carefully remove the pizza from the oven and let it cool for a few minutes before slicing. I like to let it cool slightly to help the cheese set before slicing.
10. Slice and serve immediately. I like to serve it with a nice crisp green salad and a cold glass of white wine. Enjoy!