Lamb, eggplant and mint pizza
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Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$3.90 per serve
(at time of publication)
Full ingredients list:
1 x 165g thin wholemeal pizza base, such as Bazaar Gourmet
1 tablespoon olive oil
2 tablespoons red wine vinegar
4 tablespoons chopped mint
cooking oil spray
1 small eggplant, sliced
250g lean lamb fillet or leg steak
3 tablespoons reduced-salt tomato paste
2 cups sliced button mushrooms
1 large red capsicum, diced
150g extra-light ricotta
1/3 cup grated reduced-fat tasty cheese
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Spray a large baking tray, pizza pan or pizza stone with cooking oil. Put pizza base on tray, pan or stone. Combine olive oil, vinegar and half of the mint in a small bowl. Brush mixture onto eggplant slices and lamb.
Step 2 Spray a large frying pan or grill pan with cooking oil; set over high heat. Cook eggplant and lamb, turning once, for 10 minutes, or until lamb is done to your liking. Leave lamb to rest for 5 minutes, then slice thinly.
Step 3 Spread tomato paste onto pizza base. Top with eggplant, lamb, mushroom and capsicum. Spoon ricotta onto pizza and sprinkle with tasty cheese.
Step 4 Bake pizza for 10–12 minutes, or until crust is crisp. Season with cracked black pepper and serve with remaining mint.
About this recipe
First published: March 2014