Lamb, eggplant and mint pizza
(at time of publication)
- 1 (165g) thin pizza base (we used Bazaar)
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 4 tablespoons chopped mint
- 1 small eggplantaubergineX, sliced
- 250g lean lamb fillet or leg steak
- 1 cup mushrooms, sliced
- 3 tablespoons tomato paste
- 150g extra-light ricotta cheese
- ⅓ cup grated cheddar cheese
1 Preheat oven to 200°C. Place base on a large lightly greased baking tray, pizza stone or pan. Mix oil, vinegar and half mint together and brush over eggplant and lamb.
2 Cook in a hot pan or griddle until the eggplant is golden and lamb is cooked to your liking. Rest lamb for 5 minutes before slicing.
3 Spread base with paste. Top with eggplant, lamb and mushrooms. Add spoonfuls of ricotta. Sprinkle with cheddar. Bake for 10-12 minutes until base is crispy and topping hot. Serve with remaining mint and fresh ground pepper.
Serve with Warm potato and carrot salad (see tip) to boost the veges in your meal.
Make it gluten free: Use a gluten-free base and check tomato paste is gluten free.
As this recipe uses a very thin pizza base, make sure you put the pizza on its cooking tray before adding the topping.
Warm potato and carrot salad
Cost per serve $3.10
Time to make 25 minutes
400g small potatoes, sliced
2 carrots, sliced
200g Brussels sprouts, frozen or fresh
4 cups baby spinach leaves
3 spring onions, sliced
1 teaspoon Tuscan seasoning
3 tablespoons balsamic dressing — made with 2 tablespoons balsamic vinegar and 1 tablespoon oil
3 tablespoons flaked almonds, toasted
Step 1 Place potatoes and carrots in a pan of boiling lightly salted water and simmer for 12-14 minutes. Add Brussels sprouts and cook for a further 4 minutes.
Step 2 Drain veg and place in a serving bowl. Add spinach leaves, onions, seasoning and dressing. Toss lightly to coat.
Step 3 Sprinkle with almonds and serve with pizza.
Make it gluten free: Check seasoning is gluten free.
- High fibre, dairy free, vegetarian
- Energy 710kJ/169cal, protein 6g, total fat 7g, sat fat 1g, carbs 20g, sugars 5g, fibre 6g, sodium 270mg, calcium 100mg, iron 2mg
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 4g
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