Moroccan Lamb Pizza with Raita

1 tbs olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
225g lean mince
1/2 cup canned crushed tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1 tbs chopped fresh coriander
1 tbs lemon juice
2 tbs pine nuts, roasted
120g mozzarella, grated
1 cup fresh mint leaves
1 cup fresh flat leaf parsley
2 tbs mango chutney

Raita

1 cup reduced fat natural yoghurt
1 lebanese cucumber, grated
1 tbs fresh mint, chopped

Heat oil in pan, add onion and 1 clove garlic (crushed) - cook at medium heat for 1 minute. Add lamb, cook until brown, break up with fork. Drain excess oil from pan. Add tomatoes, cumin, ground coriander and cinnamon - cook for 5 minutes. Stir in fresh coriander and 2 tsp lemon juice.

Pre-heat oven to 200 c. Spread topping over base, sprinkle with nuts and mozzarella. Bake for 10 minutes or until cooked.

Make raita - mix yoghurt, cucumber, remaining crushed garlic and mint.

Toss mint and parsley leaves in remaining lemon juice. Serve pizza topped with herb leaves, raita and chutney.

Serves 4.