Korma pizzas with yoghurt dressing
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Can’t decide between whether to have Indian or Italian for tonight’s dinner? Why not have both! With an Italian base, the topping is authentically Indian and brings a new wow factor to the classic pizza.
Ingredients
Indian curry paste
1 tbs, (korma)
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s), (120g)
Lamb leg roast, raw
240 g, (buy 300g), thinly sliced
Wholemeal pita bread
4 large
Tomato passata
⅓ cup(s), (80ml)
Red capsicum
1 medium, thinly sliced
Red onion
1 medium, thinly sliced
Light mozzarella cheese
½ cup(s), grated, (50g)
Fresh coriander
1 tbs, finely chopped
Baby spinach
4 cup(s), (120g)
Instructions
1
Combine curry paste and 2 tablespoons yoghurt in a shallow glass or ceramic dish. Add lamb and toss to coat. Cover and refrigerate for 30 minutes.
2
Preheat oven to 220°C or 200°C fan-forced. Place bread on 2 baking trays. Spread evenly with passata. Top with capsicum, onion, lamb mixture and cheese. Bake for 10 minutes or until cheese has melted and bread is crisp.
3
Meanwhile, combine coriander and remaining yoghurt in a small bowl. Top pizzas with yoghurt mixture and half the spinach. Serve with remaining spinach.
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