Lamb, Red Pepper and Plum Pizza
A family friendly approach to using leftover lamb
Serves
6
Prep Time
15 mins
Cook Time
10 mins
Use up leftover lamb in this delicious combination that is perfect for the midweek hustle. In partnership with Delmaine, to make your dinners convenient as well as tasty.
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ShareIngredients
300gm Quality Mark lamb leg steaks
cooked and sliced150g Delmaine traditional tomato pizza sauce
½ red onion
thinly sliced1 red capsicum
thinly sliced150g grated Mozzarella cheese
4 Tbsp Delmaine Plum Sauce
rocket
to serve
500g plain flour
1 tsp kosher salt
1½ tsp dried baker's yeast
1 tsp white sugar
1½ cups warm water
Method
Sprinkle yeast over warm water and add sugar, mix together and set aside to activate, 4 or 5 minutes.
Mix flour and salt in a food processor or mixing bowl. Add activated yeast mixture and blend together with dry ingredients. Slowly add oil until a smooth soft ball is formed.
Knead dough ball for about five minutes and place back in bowl.
Cover and allow to rise for 30 minutes.
When dough has risen, cut in thirds and roll into three discs.
Top each disc with pizza sauce, then lamb, onions, peppers, cheese and a half of the plum sauce. Cook at 200° until cheese melts (8-10 minutes).
Serve with a last drizzle of plum sauce and fresh rocket.
Nutrition Information per Serving (330g)
This nutrition analysis is based on 6 serves (1 serve = 1/2 a pizza).
