Recipe

Lamb, feta and basil pizza

Nov 29, 2012 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Lamb, feta and basil pizza
  • 300 gram bought rectangular pizza base
  • 1/4 cup passata (italian tomato cooking sauce)
  • 250 gram lamb mince
  • 1/2 cup soft fresh breadcrumbs
  • 100 gram feta, crumbled
  • 1 clove garlic, crushed
  • 1汤匙chopped basil, plus small leaves, to serve
  • 100 gram cherry tomatoes, halved
  • 1/2 cup grated mozzarella cheese
  • lemon wedges, to serve

Method

Lamb, feta and basil pizza
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  • 2
    Place pizza base on prepared tray. Spread evenly with passata.
  • 3
    Combine mince, breadcrumbs, half the feta, the garlic and basil in a bowl. Season.
  • 4
    Top pizza base evenly with grape-sized pinches of the mince mixture. Top with tomato and mozzarella. Bake 20 minutes, or until pizza is golden, base is crisp and mince is cooked.
  • 5
    Sprinkle with remaining feta and extra basil leaves. Serve with lemon wedges.

Notes

Use chopped tomatoes instead of cherry tomatoes. Try tapenade or pesto instead of passata. Price will vary. When making fresh breadcrumbs, make doable or more. Freeze in resealable food storage bags in small portions to have on hand. Save money Buy in bulk when mince is on special. Place 500g portions in resealable food storage bags. Label, date, then freeze for up to 3 months. Make your own Buy lean cuts, eg, chicken breast fillets, pork tenderloin, beef rump or lamb leg steaks. Chop; 'pulse' in a food processor until finely chopped. Fat content Mince is sold in different grades, from 'extra- trim' to these with more fat. For meatloaves, rissoles, meatballs and burger patties, use mince with a higher fat content; it stays moist and adds more flavour.

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