Pizza doesn’t have to mean the cheese and tomato, try out something a bit more elegant with this tasty lamb and pumpkin mixture.
Ingredients
- 500g butternut pumpkin, cut into 2cm cubes
- 2 x 30cm bought pizza bases, fresh or frozen
- 1 x 300g jar tomato salsa
- 160g (2 cups) coarsely grated cheddar
- 80g (1/2 cup) pitted kalamata olives, thinly sliced
- 2 teaspoons olive oil
- 400g lamb strips
- 1 teaspoon dried oregano
- Baby rocket leaves, to serve
Method
- Step 1Preheat oven to 220°C. Cook the pumpkin in a large saucepan of salted boiling water for 8 minutes or until just tender. Drain well.
- Step 2Place the pizza bases on 2 baking trays and spread with salsa. Sprinkle with cheese, pumpkin and olives. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until cheese melts and is light golden. Remove from oven.
- Step 3Meanwhile, heat oil in a large non-stick frying pan over high heat. Add half the lamb and half the oregano, and cook, stirring occasionally, for 3 minutes or until brown and just cooked through. Transfer to a plate. Repeat with the remaining lamb and oregano.
- Step 4Top pizzas with lamb mixture and sprinkle with rocket. Cut into wedges and serve immediately.
- High fibre
Nutrition
4353 kj
Energy
29g
Fat Total
13g
Saturated Fat
12g
Fibre
54g
Protein
108mg
Cholesterol
1698.36mg
Sodium
23g
Carbs (sugar)
133g
Carbs (total)
All nutrition values are per serve
- Author: L. Denny, Thirlmere, NSW (reader)
- Image credit: Luke Burgess
- Publication: Australian Good Taste
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