| | Eggplant and lamb pizzas
Eggplant and lamb pizzas
Eggplant and lamb pizzas 4.3-5 9
  • Calories: 3979 kj
  • Fat: 37g
  • Carbohydrates: 16g

How to Make:

  1. Preheat oven to 200°C/180°C fan-forced. Place pizza bases on 2 baking trays. Spread with sauce. Top with artichoke, eggplant and feta. Bake for 5 to 7 minutes or until crisp (if freezing, see ‘To freeze’ below).
  2. Meanwhile, season lamb with salt and pepper. Heat oil in a frying pan over high heat. Cook lamb for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice. Arrange lamb on pizzas. Top with rocket. Serve with pesto.
Time for preparing:
7 min.


  • 8 x 12cm Nevana pizza bases
  • 1/3 cup pizza sauce
  • 170g jar marinated artichoke hearts, drained, halved
  • 8 (360g) slices chargrilled eggplant, drained
  • 100g feta, crumbled
  • 150g lamb backstrap
  • 1 tablespoon olive oil
  • 1/2 cup baby rocket
  • 1/2 cup basil pesto