Middle Eastern lamb pizza

A gluten-free slice of spice - this delicious lamb pizza is ready in only 20 minutes and is high in iron and low in saturated fat.

Serves: 4

Time to make: 20 mins

Hands-on time: 8 mins

Ingredients

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300g lamb backstrap
1 teaspoon sumac, plus
½ teaspoon extra to serve
2 x 150g gluten-free pizza bases
¹⁄³ cup no-added-salt tomato paste
60g baby spinach leaves, plus
60g extra to serve
2 small courgettezucchiniXszucchini, summer squashX, thinly sliced
½ red onion, thinly sliced
1 red capsicum, thinly sliced
½ cup finely grated cheddar
¹⁄³ cup Greek-style yoghurt
zest of ½ lemon, to serve

Instructions

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1 Preheat oven to 190°C. Sprinkle lamb evenly with sumac. Heat a large non-stick frying pan over medium-high heat. Add lamb and cook for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Rest for 3 minutes before thinly slicing.

2 Place pizza bases on 2 large baking trays. Spread evenly with tomato paste, then top with spinach, courgettes, onion, capsicum and cheese. Bake, swapping trays halfway through cooking, for 12 minutes or until pizzas are golden. Top with lamb.

3 Meanwhile combine yoghurt with extra sumac. Dollop onto pizzas, then serve topped with extra spinach and lemon zest.

Nutrition Info (per serve)

Calories 422cal

Kilojoules 1766kJ

Protein 36.4g

Total fat 8.4g

–Saturated fat 3.1g

Carbohydrates 45.4g

–Sugars 13.8g

Dietary fibre 7.5g

Sodium 654mg

Calcium 278mg

Iron 4.9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Aug 2021

One comment on Middle Eastern lamb pizza

Emma Standring December 18, 2021 at 9:09 pm #

Really good – the lemony zing of the sumac yoghurt is so good. I left the lamb off one pizza for a vegetarian option and it was just as tasty.

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