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Photo of Korma pizzas with yoghurt dressing by WW

Korma pizzas with yoghurt dressing

Total Time
25 min
15 min
10 min
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.


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

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)


  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.


SERVING SUGGESTION: Salad of 1 Lebanese cucumber (chopped), 200g grape tomatoes (halved), ½ small red onion (thinly sliced), ½ cup fresh coriander leaves and 1 long fresh green chilli (thinly sliced), drizzled with 1 tablespoon olive oil. TIP: For a spicier version, sprinkle pizzas with dried chilli flakes or use a hotter curry paste such as vindaloo.