Recipe: Mediterranean lamb pizza
How to Make:
- 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.
- 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.
- Spread the bread with pesto. Sprinkle with the cheese. Top with the zucchini, capsicum, lamb and ricotta.
- 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.
Servings:
4
Ingredients:
- 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
