This pizza base is easy to make and is enough for a 12-inch pizza base. Alternatively you could use a piece of pita bread.
Ingredients
Self-raising flour, wholemeal,
2.5 cup(s)
Natural yoghurt, low fat,
65 g, 3 heaped tbsp
Olive oil spray,
1 spray(s)
Trim lamb steak, lean, raw,
250 g
Tomato paste, no added salt,
3 tablespoon(s)
Red onion,
0.5 small(s), finely sliced
Pine nuts,
1 tablespoon(s)
Baby rocket,
50 g
Natural yoghurt, low fat,
2 tablespoon(s)
Cooking instructions
Preheat oven to 220ºC (430ºF).
Sift the flour into a mixing bowl, make a well in the centre and add the yoghurt. Mix well to form a smooth dough. Press dough into a lightly greased pizza tray so that it covers the base evenly (about 1 cm thick).
Heat a large frying pan over a medium heat and spray lightly with oil. Add the lamb and brown on all sides. Transfer to an ovenproof dish and cook for a further 5 minutes in the oven. Remove, allow to cool slightly and cut into 1 cm slices. Keep warm.
Bake pizza base for 7 minutes until golden around the edges. Remove base from oven, top with napoli sauce and arrange onion and lamb slices. Bake for a further 10 minutes.
Toast the pine nuts in a dry pan over a low heat until golden.
Serve pizza topped with rocket leaves, pine nuts and yoghurt.
| Nutrition details per portion |
| Energy | 458.3 cal
1916.1 kJ |
| Total Fat | 8.6g |
| - Saturated Fat | 1.9g |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 645.7mg |
| Total Carbohydrates | 62.6g |
| - Dietary Fibre | - |
| - Sugars | 5.5g |
| Protein | 26.3g |