Pizza with spicy lamb and grilled vegetablesReviewed by our expert panel
(at time of publication)
2 cups plain flourall purpose flourX
½ sachet instant yeast
½ teaspoon salt
1 teaspoon sugar
½ tablespoon oil
about 1 cup warm water, to mix
⅓ cup tomato paste
⅓ 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 kumarasweet-potatoX, thinly sliced
1 capsicum, thinly sliced
1 cup sliced mushrooms
400g lean lamb mince
1 onion, chopped
2 cloves garlic, crushed
½ teaspoon salt
2 teaspoons cumin
1 teaspoon paprika
black pepper, to taste
squeeze lemon juice
1 cup grated edam cheese
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
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 8g
Dietary fibre 6g
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