| | Mediterranean lamb pizza
Mediterranean lamb pizza
Mediterranean lamb pizza 4.3-5 9
  • Calories: 1423 kj
  • Fat: 13g
  • Carbohydrates: 6g

How to Make:

  1. Preheat oven to 200°C. Preheat grill on high. Spray a large baking tray with olive oil spray to lightly grease. Place the capsicum, skin-side up, on the prepared tray. Lightly spray with olive oil spray. Cook under grill for 5 minutes or until charred and blistered. Transfer the capsicum to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum and cut the flesh into thin strips.
  2. Meanwhile, spray a frying pan lightly with olive oil spray. Heat over high heat. Add the zucchini and cook, stirring, for 3-4 minutes or until the zucchini is tender. Transfer to a heatproof bowl. Season both sides of the lamb with salt and pepper. Add to the pan and cook for 2-3 minutes each side for medium or until browned. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thinly slice the lamb across the grain.
  3. Spread the bread with pesto. Sprinkle with the cheese. Top with the zucchini, capsicum, lamb and ricotta.
  4. Place the pita breads on 2 baking trays. Bake in oven for 10 minutes or until the cheese melts and the base is crisp. Sprinkle with pine nuts and basil leaves to serve.
Time for preparing:
20 min.


  • Olive oil spray
  • 1 large red capsicum, quartered, deseeded
  • 3 large zucchini, peeled into thin ribbons
  • 1 (about 150g) lamb fillet
  • 4 small rounds pita bread
  • 2 tablespoons Leggo's Traditional Basil pesto
  • 50g Perfect Italiano Pizza Plus grated cheese
  • 80g low-fat ricotta, crumbled
  • 1 tablespoon toasted pine nuts
  • Fresh basil leaves, to serve