Ingredients
Method
1.Combine oil, rind, cumin and chilli in a small bowl; add lamb, turn to coat. Cover; refrigerate 20 minutes.
2.Meanwhile, combine hummus and half the yoghurt in a small bowl; season to taste.
3.Preheat oven to 240°C (220°C fan-forced). Oil two oven or pizza trays; place in oven while heating.
4.Place pizza bases on trays, spread with hummus mixture; bake 10 minutes or until bases are browned and crisp.
5.Meanwhile, cook lamb on heated oiled grill plate (or grill or barbecue), over medium-high heat, for 3 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes, then slice thinly. Remove seeds from pomegranate: hold each half, cut-side down, in the palm of your hand over a bowl; hit the outside of the fruit with a wooden spoon. Seeds should fall out easily.
6.Serve pizzas immediately, topped with lamb and herbs; sprinkle with pomegranate seeds, drizzle with remaining yoghurt. Serve with lemon wedges
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