Recipe posted by Paul on Forum Thermomix
1 quantity pizza dough (made with TMX, of course)
1 small onion
1 clove garlic
200g minced lamb
2 tbsp pine nuts
1 ripe tomato, or 2 tinned ones
1 teaspoon pomegranate molasses
1/2 tsp allspice
1/2 tsp cinnamon
Chop the onion and garlic finely, add 1 tbsp oil and fry on speed 2 for 2 minutes on 100 C. Add remaining ingredients and mix on 2-3 for a few seconds until mixed together (try not to puree it!). Cook for 10 minutes on 100 C Reverse speed 1 or low speed so it doesn’t stick. Let it cool and taste for seasoning. Spread it over the pizza base and put it in the oven, as hot as it can get (8-10 minutes, depends on your oven) and bake it until the pizza crust looks cooked. Serves with yoghurt and lemon juice, or chopped preserved lemon.
This comes from a few sources, including Elizabeth David (who calls it the best of pizzas in many ways) and closer to home, Greg Malouf. It’s a nice change from Italian toppings, and more filling. Pomegranate molasses is not essential, but if you can find it worth a try. I use the molasses in salad dressings too, for something different. I planted a pomegranate tree, but so far no fruit – maybe I could use the juice of one instead. The little seeds look great sprinkled on the pizza too, like gems. With a salad this would make a nice dinner for 2 people.
It’s interesting that pizzas come in many guises in Europe, and the word is very similar in different cultures. Pizza, pita, pide, pissaladiere – all means the same thing.
Pine nuts are often rancid. Buy a tiny pack when you need it, and try to use all at once. If you have to store them, do it in the freezer. if you’re not sure best to leave them out of the recipe.