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Photo of Lamb and eggplant pizza by WW

Lamb and eggplant pizza

7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Salad of baby spinach leaves, roma tomatoes (quartered) and red onion (thinly sliced), drizzled with lemon juice.TIP: Pat eggplant with paper towel to remove excess oil. Alternatively, lightly spray fresh eggplant (thinly sliced) with oil and chargrill for 2–3 minutes each side or until tender.

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