Lamb and eggplant pizza
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Deliver your next pizza straight form your own oven for a healthier twist on a fast-food favourite.
Ingredients
Wholemeal pita bread
140 g, (4x35g)
Lamb backstrap, raw
270 g, (buy 300g), fat trimmed
Sundried tomato pesto
80 g
Eggplant
200 g, char-grilled (not in oil), thickly sliced
Reduced fat feta cheese
120 g, crumbled
Fresh mint
2 tbs, leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place bread onto 2 baking trays. Lightly spray with oil and bake for 5 minutes.
2
Meanwhile, preheat a chargrill or barbecue over medium-high heat. Lightly spray lamb with oil and cook for 4 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
3
Spread pesto evenly over bread. Top with eggplant and feta. Bake for 8–10 minutes or until bread is crisp. Top with lamb and mint. Drizzle with oil to serve.
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