Leftover Moroccan Lamb Pizza

Directions

1. Preheat oven to 220°C
2. Shred & chop any leftover Garlic & Herb Lamb Shank mixture with chopped carrot & sauce from slow cooker.
3. Place Turkish bread on a baking paper-lined over a tray, sprinkle over a layer of baby spinach leaves, then evenly spoon the meat mixture over.
4. Top with halved, cherry tomatoes, some crumbled feta and a generous sprinkle of Moroccan Seasoning.
5. Bake for 15 minutes or until bread is crisp and toppings browned.
6. Serve at the table with a side of tzatziki or hummus.