Lamb, kumara and rosemary pizza

Serves: 4

Time to make: 35 mins , plus time to make pizza dough and sauce

Hands-on time: 20 mins

Ingredients

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1 portion basic pizza dough (see tip)
1 portion basic tomato sauce (see tip)
150g reduced-fat ricotta cheese
⅓ cup grated parmesan cheese
250g lean cooked lamb, thinly sliced
1 onion, thinly sliced
1 kumarasweet-potatoX, cubed and cooked
1 red pepper, diced
3-4 sprigs rosemary
spray oil
2 tablespoons onion chutney, warmed
2 cups rocketarugulaX leaves
freshly ground black pepper
4 tablespoons low-fat yoghurt

Instructions

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1 Preheat oven to 220°C. Roll out each dough ball to a 20-22cm round.

2 Top dough rounds with tomato sauce. Mix ricotta cheese and parmesan together. Add to pizza with lamb, vegetables and rosemary. Season with pepper. Spray with oil.

3 Place pizzas on a preheated pizza stone or baking tray. Bake for 15 minutes or until base is golden brown.

4 Brush with onion chutney. Top with rocket, freshly ground pepper and a spoon of yoghurt.

Serving suggestion

Serve pizza with Winter coleslaw.

HFG tip

See our feature Step-by-step pizza for instructions (with pictures) and tips for making basic pizza dough and basic tomato sauce.

Nutrition Info (per serve)

Calories 593 cal

Kilojoules 2480 kJ

Protein 36 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 70 g

Sugar 15 g

Dietary fibre 9 g

Sodium 650 mg

Calcium 360 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.