Lamb, Red Pepper and Plum Pizza
A family friendly approach to using leftover lamb
6
Serves
15 mins
Prep Time
10 mins
Cook Time
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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High Protein
High Iron
Ingredients
Pizza Base
500g plain flour
1 tsp salt
1½ tsp dried baker's yeast
1 tsp white sugar
1½ cups warm water
Toppings
300gm Quality Mark lamb leg steaks
cooked and sliced
150g Delmaine traditional tomato pizza sauce
½ red onion
thinly sliced
1 red capsicum
thinly sliced
150g grated Mozzarella cheese
4 Tbsp Delmaine Plum Sauce
rocket
to serve
Method
Method
1
1. Sprinkle yeast over warm water and add sugar, mix together and set aside to activate, 4 or 5 minutes.
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2
2. 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.
3
3. Knead dough ball for about five minutes and place back in bowl.
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4
4. Cover and allow to rise for 30 minutes.
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5
5. When dough has risen, cut in thirds and roll into three discs.
6
6. 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).
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7
7. Serve with a last drizzle of plum sauce and fresh rocket
Nutrition Information per Serving (330g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2223 kJ (531 kcal)
Protein
32.5g
Total Fat
11.9g
Saturated Fat
5.3g
Carbs
70.3g
Sugars
12.6g
Sodium
871mg
Iron*
3.8mg
* Percentage of recommended daily intake (Aust/NZ)
