Category :
Serves : 4
Preparation time : 20 minutes
Cooking time : 40 minutes
This pizza base is easy to make and is enough for a 12-inch pizza base. Alternatively you could use a piece of pita bread.
Ingredients
Self-raising flour, wholemeal, 2.5 cup(s)
Natural yoghurt, low fat, 65 g, 3 heaped tbsp
Olive oil spray, 1 spray(s)
Trim lamb steak, lean, raw, 250 g
Tomato paste, no added salt, 3 tablespoon(s)
Red onion, 0.5 small(s), finely sliced
Pine nuts, 1 tablespoon(s)
Baby rocket, 50 g
Natural yoghurt, low fat, 2 tablespoon(s)
Cooking instructions
Preheat oven to 220ºC (430ºF).
Sift the flour into a mixing bowl, make a well in the centre and add the yoghurt. Mix well to form a smooth dough. Press dough into a lightly greased pizza tray so that it covers the base evenly (about 1 cm thick).
Heat a large frying pan over a medium heat and spray lightly with oil. Add the lamb and brown on all sides. Transfer to an ovenproof dish and cook for a further 5 minutes in the oven. Remove, allow to cool slightly and cut into 1 cm slices. Keep warm.
Bake pizza base for 7 minutes until golden around the edges. Remove base from oven, top with napoli sauce and arrange onion and lamb slices. Bake for a further 10 minutes.
Toast the pine nuts in a dry pan over a low heat until golden.
Serve pizza topped with rocket leaves, pine nuts and yoghurt.
| Nutrition Details |
| Energy | 458.3 cal
1916.1 kJ |
| Total Fat | 8.6g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 62.6g |
| - Dietary Fibre | - |
| - Sugars | 5.5g |
| Protein | 26.3g |