Lamb, kumara and rosemary pizza

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

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

Hands-on time: 20 mins

Ingredients

More weights & measures

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

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 593cal

Kilojoules 2480kJ

Protein 36g

Total fat 17g

–Saturated fat 6g

Carbohydrates 70g

–Sugars 15g

Dietary fibre 9g

Sodium 650mg

Calcium 360mg

Iron 4.5mg

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.

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