Lamb, Pumpkin & Cashew Pizza with Lemon Aioli
Gourmet Homemade Pizza Recipe
Beef + Lamb New Zealand
Gourmet pizza? Yes please, this recipe is full of delicious ingredients that together are truly stasifying.
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National Lamb Day,
2 Quality Mark lamb rumps
450g butternut pumpkin
seeds removed, peeled and chopped
4 Turkish pizza bases
3/4 cup pizza sauce
1 1/2 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 red onion
sliced into rounds
3/4 cup cashew nuts
1 tsp cumin seeds
8 tbsp lemon aioli
small handful fresh herbs
To Make Pizza
To Mix Lemon Aioli
Preheat the oven to 200°C.
Place the pumpkin in a roasting dish, coat with a dash of oil, season with salt and pepper and roast in the oven for 15-20 minutes until just cooked.
Increase the oven temperature to 250°C fan bake, and preheat the oven tray you’ll use for the pizza (this will help the base crisp up).
Heat a dash of oil in a frying pan over a high heat. Season the lamb rumps with salt and pepper and sear quickly in the pan to brown all over.
Transfer to a roasting dish and bake in the oven for 15 minutes. Remove from the oven, cover loosely with foil and set aside to rest for 10-15 minutes before slicing across the grain.
While the lamb is resting, brush the edges of the pizza bases with oil and spread them with relish. Top with cooked pumpkin, cheeses, onion and cashews. Sprinkle with cumin seeds.
Transfer to the preheated oven tray and bake in the middle of oven for 7-10 minutes until the base is golden brown at the edges.
Slice the lamb and arrange on the cooked pizzas. Drizzle with lemon aioli and garnish with herbs. Serve with a seasonal salad.
Nutrition Information per Serving (346g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)