NZ Moroccan Lamb Pizza

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Season with salt and pepper.

While the onion is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the lamb mince and cook, breaking it up with a spoon and cook until browned, 4-5 minutes. Add carrot and courgette and cook until softened, 2-3 minutes. Stir through the garlic and chermoula spice blend and cook until fragrant, 1 minute. Season to taste with salt and pepper. Remove the pan from the heat.

Place the wholemeal pizza bases on the wire racks, rough-side down, and use the back of a spoon to spread evenly with the pizza sauce. Top evenly with the chermoula lamb mince.

Bake the pizzas on the rackuntil the base is crisp, 10 minutes. TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.