This midweek marvel is like a single-serve version of a lamb roast with a spicy twist.
Nutrition
2325 kj Energy
18g Fat Total
7g Saturated Fat
5g Fibre
46g Protein
51g Carbs (total)
Lamb, coriander and sweet chilli pizza
Print RecipeIngredients
- 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
Instructions
Step 1
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.
Step 2
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.
Step 3
Divide the pumpkin, corn and onion among the pizza bases. Bake in oven for 10 minutes or until the base is crisp.
Step 4
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.
Step 5
Arrange the lamb on the pizzas and top with the bocconcini. Bake in oven for a further 3 minutes or until the bocconcini melts.
Step 6
Sprinkle the pizzas with the coriander leaves and shallot. Serve immediately with lime wedges.
Notes
((( 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
