Lamb and Aioli Pizza
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Lamb and Aioli Pizza

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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.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 2 Serves 2
Good source of iron Good source of iron
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  • 200 grams Quality Mark lean lamb steak
  • ¼ red onion, peeled and thinly sliced
  • Fresh rocket salad for topping (as desired) 
  • ¼ cup Best Foods aioli
  • ½ red pepper, sliced
  • ¼ cup toasted pine nuts
  • 1x23 cm pizza base, precooked or rolled out dough
  • 50 grams fresh mozzarella cheese, sliced
  • Sriracha aioli (¼ cup Best Foods aioli + 2 teaspoons sriracha)



Preheat the oven to 230°C.

Place a tray or pizza stone into the oven to preheat.

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 Best Foods 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. 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 187g
Energy kJ (kcal) 3033 (725)
Protein (g) 40
Fat (g) 30
Saturated (g)
Carbohydrate (g) 70
Sugars (g)
Sodium (mg) 948
Iron (mg) 3.8
Zinc (mg) 4.3
Vitamin B12 (ug) 2
Vitamin D (ug) N/A
Selenium (ug) 45
  • 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.
  • The fastest way to a crisp and chewy crust is cooking the dough directly on a heated surface. But how to get a loaded pie onto a screaming hot pizza stone? Enter the pizza peel; lightly flour the surface and the pie will slide right off. Or fake one and use a turned-over cookie sheet or sheet pan.
  • Brush the crust with olive oil right before it goes in the oven and right after it comes out. You'll get great color, crunch and flavour.

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