Tandoori lamb pizza

Serves: 4 (makes 2 pizzas)

Time to make: 30 mins , excludes crust preparation

Ingredients

2 x 22cm precooked Cauliflower pizza bases
2 teaspoons tandoori curry paste
⅓ cup low-fat plain yoghurt
300g lean lamb fillets, thinly sliced
spray oil
2 cups peeled, diced butternut pumpkin
¼ cup no-added-salt tomato paste
¾ cup cherry tomatoes, halved
½ red onion, thinly sliced
⅓ cup grated reduced-fat cheese
fresh coriandercilantroX, to garnish

Instructions

Stay Awake

1 Preheat oven to 200°C. Mix curry paste with 2 tablespoons of the yoghurt in a glass or ceramic dish. Add lamb slices to dish and turn to coat. Cover dish and leave lamb to marinate for 10 minutes.

2 Meanwhile, set a large non-stick frying pan over a medium–high heat and spray with oil. Drain lamb slices of excess marinade then add to pan and cook each side for 1-2 minutes or until browned. Remove lamb from pan and set aside.

3 Place pumpkin in a medium-sized microwave-safe bowl with 1 tablespoon water. Cover bowl and microwave on high for 3 minutes or until tender. Drain.

4 Spread cauliflower crusts with an even layer of tomato paste. Top crusts with reserved lamb slices, pumpkin, tomatoes and onion then scatter with cheese.

5 Place pizzas in oven and cook for 10 minutes or until cheese is bubbling and golden.

6 Cut pizzas in slices, drizzle with remaining yoghurt, garnish with coriander and serve.

Variations

Make it gluten free: Check curry paste and yoghurt are gluten free.

Nutrition Info (per serve)

Calories 363 cal

Kilojoules 1520 kJ

Protein 35 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 20 g

Sugar 15 g

Dietary fibre 8 g

Sodium 320 mg

Calcium 340 mg

Iron 3.5 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.