Lamb and Aioli Pizza
Topped with Rocket, Pine Nuts and Capsicum
This lamb pizza is easy to make and easier to eat - a great alternative to takeaways! Perfect for a dinner or lunch for two, or when entertaining - quantities could easily be increased to feed more people. Rump is perfect cut of meat for this recipe – it doesn’t have too much fat on it so it’s easy to eat. Cooking the lamb medium or medium rare will ensure they're still nice and juicy in the middle.
Rate this recipe
Quick and Easy,
200g Quality Mark lamb steaks
1/4, peeled and thinly sliced red onions
A handful of rocket
1/4 cup Best Foods aioli
1/2, sliced red capsicum
1/4 cup, toasted pine nuts
1, pre-cooked or rolled out pizza base
50g, fresh and sliced cheese, mozzarella
1/4 cup sriracha aioli
To Make Pizza
Preheat the oven to 230°C.
Place a tray or pizza stone into the oven to preheat. You need a cooking surface that heats up and stays hot. A pizza stone, oven rack lined with quarry tiles or even a simple overturned sheet pan will work, so long as you give it ample time to preheat. If you have a wood-burning pizza oven, start the fire 45 minutes to an hour before you begin baking.
Heat 1 tablespoon of olive oil in a frying pan.
Season the lamb steak with salt and pepper and fry for 3-4 minutes on each side until cooked to your liking.
Rest for 5 minutes before slicing into strips.
Spread the aioli on the pizza base and top the pizza with the lamb strips, red onion, red pepper and fresh mozzarella.
Bake for 15 minutes or until the base is crispy and the cheese is golden brown.
Remove from the oven, drizzle with sriracha aioli and top with fresh rocket.
Nutrition Information per Serving (187g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)