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Mediterranean lamb pizza
Mediterranean lamb pizza
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Indulge in a guilt-free, flavor-packed lamb and ricotta pizza for a perfect Friday night treat.
Ingredients:
  • 1 large red capsicum, quartered, deseeded
  • 3 large zucchini, peeled into thin ribbons
  • 1 (about 150g) lamb fillet
  • 4 small rounds pita bread
  • 40.00 gm basil pesto
  • 50g Pizza Plus grated cheese
  • 80g low-fat ricotta, crumbled
  • 20.00 ml toasted pine nuts
  • Fresh basil leaves, to serve
Instructions:
  • Preheat the oven to 200°C and set the grill to high. Lightly grease a large baking tray with olive oil spray. Arrange the capsicum on the tray, skin-side up, and lightly spray with olive oil. Grill for 5 minutes until charred. Place the capsicum in a sealable plastic bag for 5 minutes to help remove the skin. Peel the capsicum, then slice the flesh into thin strips.
  • Spray a frying pan lightly with olive oil and heat over high heat. Cook the zucchini for 3-4 minutes until tender, then transfer to a heatproof bowl. Season the lamb with salt and pepper and cook each side for 2-3 minutes until browned. Transfer the lamb to a plate, cover with foil, and let it rest for 3 minutes. Finally, thinly slice the lamb across the grain.
  • Spread the bread generously with flavorful pesto, sprinkle with a generous amount of cheese, then layer on the zucchini, capsicum, succulent lamb, and creamy ricotta for a delicious combination of flavors and textures.
  • Arrange the pita breads on 2 baking trays and bake in the oven until the cheese is melted and the base is crispy, about 10 minutes. Serve sprinkled with pine nuts and basil leaves.

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