Lamb, kumara and rosemary pizza
Time to make: 35 mins , plus time to make pizza dough and sauce
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
1 portion basic pizza dough (see tip)
1 portion basic tomato sauce (see tip)
150g reduced-fat ricotta cheese
1/3 cup grated parmesan cheese
250g lean cooked lamb, thinly sliced
1 onion, thinly sliced
1 kumara, cubed and cooked
1 red pepper, diced
3-4 sprigs rosemary
2 tablespoons onion chutney, warmed
2 cups rocketarugulaX leaves
freshly ground black pepper
4 tablespoons low-fat yoghurt
Total fat 17g
Saturated fat 6g
Dietary fibre 9g
1 Preheat oven to 220°C. Roll out each dough ball to a 20-22cm round.
2 Top dough rounds with tomato sauce. Mix ricotta cheese and parmesan together. Add to pizza with lamb, vegetables and rosemary. Season with pepper. Spray with oil.
3 Place pizzas on a preheated pizza stone or baking tray. Bake for 15 minutes or until base is golden brown.
4 Brush with onion chutney. Top with rocket, freshly ground pepper and a spoon of yoghurt.
Serve pizza with Winter coleslaw.
See our feature Step-by-step pizza for instructions (with pictures) and tips for making basic pizza dough and basic tomato sauce.