| | Lamb, coriander and sweet chilli pizza
Lamb, coriander and sweet chilli pizza
Lamb, coriander and sweet chilli pizza 4.3-5 9
  • Calories: 2325 kj
  • Fat: 18g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 230°C. Place the pumpkin and water in a shallow microwave-safe dish. Cover and cook on high/800watts/100% for 2 minutes or until just tender. Transfer the pumpkin to a plate lined with paper towel.
  2. Line 2 baking trays with non-stick baking paper. Place 2 pizza bases on each tray. Spread the pesto over the bases and drizzle over the sweet chilli sauce.
  3. Divide the pumpkin, corn and onion among the pizza bases. Bake in oven for 10 minutes or until the base is crisp.
  4. Meanwhile, heat the oil in a small non-stick frying pan over medium-high heat. Add the lamb to the pan and cook for 1 minute each side or until browned. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice the lamb across the grain.
  5. Arrange the lamb on the pizzas and top with the bocconcini. Bake in oven for a further 3 minutes or until the bocconcini melts.
  6. Sprinkle the pizzas with the coriander leaves and shallot. Serve immediately with lime wedges.
Time for preparing:
15 min.


  • 200g Kent or butternut pumpkin, peeled, deseeded, thinly sliced
  • 60ml (1/4 cup) water
  • 4 small (17cm-diameter) bought pizza bases
  • 2 tablespoons bought basil pesto
  • 2 tablespoons sweet chilli sauce
  • 1 x 125g can corn kernels, drained
  • 1/2 red onion, thinly sliced
  • 2 teaspoons olive oil
  • 4 (about 500g) lamb leg steaks
  • 100g bocconcini, torn
  • 1/3 cup fresh coriander leaves
  • 2 shallots, ends trimmed, thinly sliced diagonally
  • Lime wedges, to serve