2325 kj Energy
18g Fat Total
7g Saturated Fat
51g Carbs (total)
Lamb, coriander and sweet chilli pizzaPrint Recipe
- 200g Kent or butternut pumpkin, peeled, deseeded, thinly sliced
- 60ml (1/4 cup) water
- 4 small (17cm-diameter) bought pizza bases
- 2 tablespoons bought basil pesto
- 2 tablespoons sweet chilli sauce
- 1 x 125g can corn kernels, drained
- 1/2 red onion, thinly sliced
- 2 teaspoons olive oil
- 4 (about 500g) lamb leg steaks
- 100g bocconcini, torn
- 1/3 cup fresh coriander leaves
- 2 shallots, ends trimmed, thinly sliced diagonally
- Lime wedges, to serve
Preheat oven to 230°C. Place the pumpkin and water in a shallow microwave-safe dish. Cover and cook on high/800watts/100% for 2 minutes or until just tender. Transfer the pumpkin to a plate lined with paper towel.
Line 2 baking trays with non-stick baking paper. Place 2 pizza bases on each tray. Spread the pesto over the bases and drizzle over the sweet chilli sauce.
Divide the pumpkin, corn and onion among the pizza bases. Bake in oven for 10 minutes or until the base is crisp.
Meanwhile, heat the oil in a small non-stick frying pan over medium-high heat. Add the lamb to the pan and cook for 1 minute each side or until browned. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice the lamb across the grain.
Arrange the lamb on the pizzas and top with the bocconcini. Bake in oven for a further 3 minutes or until the bocconcini melts.
Sprinkle the pizzas with the coriander leaves and shallot. Serve immediately with lime wedges.
((( Variations ))) Chicken, pumpkin & pine nut pizza: Omit the sweet chilli sauce, oil, lamb, bocconcini, coriander, shallots and lime wedges. Replace small pizza bases with 1 large (30cm-diameter) bought pizza base. Replace the pesto with 2 tbs pizza sauce. In step 3, top the pizza with 100g snow peas, topped, 100g (1 cup) shredded Woolworths Country Style Roast Chicken and 85g (3/4 cup) pizza cheese. Bake for 5 minutes. Top with 11/2 tbs pine nuts. Bake for a further 10 minutes or until base is crisp and pine nuts are toasted. Prawn, zucchini, feta & hummus pizza: Omit sweet chilli sauce and lime wedges. Replace pumpkin with 2 zucchini, peeled into ribbons. Replace pizza bases with 2 pieces (30cm-diameter) Lebanese bread. Replace pesto with 1 x 125g ctn hummus. Replace the corn with 1 small red capsicum, halved, deseeded, thinly sliced. Replace the lamb with 500g green prawns, peeled, deveined. Replace the bocconcini with 1 x 150g ctn Dodoni Marinated Feta, drained reserving oil, crumbled. Combine the olive oil and prawns in a bowl. Omit step 4. In step 6, drizzle a little reserved feta oil over the pizzas to serve. Chargrilled vegetable pizza with feta: Omit the pumpkin, water, corn, onion, oil, lamb, shallots and lime wedges. Replace the coriander with 1/3 cup small fresh basil leaves. Reduce the bocconcini to 50g bocconcini. In step 3, top the pizza bases with 125g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum), 4 marinated artichoke hearts, cut into thin wedges, 100g bought chargrilled eggplant, thinly sliced, and 100g marinated feta, crumbled. Bake in oven for 12-15 minutes. Top with the basil to serve.
Author: Alison Roberts
Image credit: Alan Benson
Publication: Australian Good Taste