Mediterranean Lamb Pizza
Serves 4
1 quartered, deseeded red capsicum
200g lamb mince
salt & pepper
2 zucchini, peeled into thin ribbons
4 small round pita breads
2Tbsp basil pesto
50g grated cheese
80g low fat ricotta
1Tbsp toasted pine nuts
1. Preheat oven to 200C and grill to high. Spray a large baking tray with olive oil spray and place capsicum under the grill, skin side up, for 5 minutes, or until blackened and blistered. Transfer to a plastic bag and set aside for 5 minutes. Peel off the skin and cut into strips.
2. Meanwhile, heat a frying pan over high heat and brown mince, remove to a bowl and season with salt & pepper. Add zucchini ribbons the the pan and cook, stirring for 4 minutes or until tender.
3. Spread pita breads with pesto, sprinkle with cheese and top with lamb, zucchini, capsicum, ricotta & pine nuts. Bake in preheated oven for 10 minutes, or until the cheese melts and bases become crispy.
Nutritional Information: (per serve)
Energy 1210kJ, Protein 21g, Fat (Total) 10g (Saturated) 3.5g, Carbohydrates (Total) 26g, Dietary fibre 4.5g.
(Source: Australian Good Taste, Volume 12 Number 11 - November 2007)
