Pizza with spicy lamb and grilled vegetables
Time to make: 50 mins
(at time of publication)
Nutrition Info.(per serve)
- 2 cups plain flourall purpose flourX
- 1/2 sachet instant yeast
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 tablespoon oil
- about 1 cup warm water, to mix
- 1/3 cup tomato paste
- 1/3 x 400g can chopped tomatoes
- 2 tablespoons chutney
- Grilled vegetable topping
- 1 clove garlic
- 2 tablespoons oil
- 1 sprig rosemary or pinch dried rosemary
- 3 courgetteszucchini, summer squashX, thinly sliced
- 1 eggplantaubergineX, thinly sliced
- 1 kumara, thinly sliced
- 1 capsicum, thinly sliced
- 1 cup sliced mushrooms
- Spicy lamb
- 400g lean lamb mince
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 teaspoons cumin
- 1 teaspoon paprika
- black pepper, to taste
- squeeze lemon juice
- dried oregano
- 1 cup grated edam cheese
Total fat 21g
Saturated fat 8g
Dietary fibre 6g
1 Combine dry ingredients. Add oil and stir. Add water to form a dough. Knead on a floured surface until dough is smooth and elastic.
2 Put dough in a bowl and microwave on low for 1 minute. Stand for 10 minutes, then repeat until dough has doubled in size. Alternatively, set dough aside in a warm place to double in size.
3 Divide dough in half. Roll out thinly, lay on a baking paper-covered tray, ready for use.
4 Combine all ingredients.
5 While dough is rising, prepare topping. Pound garlic, oil and rosemary together, then brush lightly over sliced vegetables. Grill vegetables until tender. Set aside. Heat a baking tray or pizza stone in an oven set to its highest setting.
6 For lamb, heat mince in a non-stick pan. Add onion and garlic. When tender, add remaining ingredients.
7 Spread each pizza base with half the sauce, a sprinkle of oregano, half the vegetables and half the lamb mixture. Top with half the cheese.
4 Slide pizzas, paper and all, onto a hot tray in the oven. Bake for 2 minutes, then slip paper out from underneath. Cook for a few more minutes, then slide cooked pizzas from oven tray.
Mixed salad sprinkled with fresh parsley