Alexander's lamb and chicken pizza
by alexander cachia
ingredeants
1 x30cm fresh pizza base
150 g salt-reduced tomato paste
2 cloves garlic, crushed
1 teaspoon dried oregano
1/2 onion, thinly sliced
1/2 cup basil leaves, shredded, with extra leaves for serving
3 desiree potatoes, sliced very thinly
100 g baby spinach leaves
200 g reduced fat mozzarella cheese, grated
2 lamb loin fillets
2 tablespoons balsamic vinegar
150 g salt-reduced tomato paste
2 cloves garlic, crushed
1 teaspoon dried oregano
1/2 onion, thinly sliced
1/2 cup basil leaves, shredded, with extra leaves for serving
3 desiree potatoes, sliced very thinly
100 g baby spinach leaves
200 g reduced fat mozzarella cheese, grated
2 lamb loin fillets
2 tablespoons balsamic vinegar
step 2
- 2. Line a baking tray with baking paper.
step 3
- 3. Combine tomato paste, garlic and oregano in small saucepan and warm over a gentle heat.
step 4
- 4. Remove from heat and set aside.
step 5
- 5. Place pizza base onto baking tray and spread evenly with tomato paste mixture and top with potato slices, onion, spinach, basil and mozzarella and season to taste.
step 6
- 6. Bake for 20 minutes, until base is crispy and the cheese is golden.
step 7
- 7. While the pizza is cooking, season the lamb and cook under a hot grill for 3-5 minutes each side (or longer if you wish).
step 8
- 8. Slice into 1cm thick slices and place on pizza. Drizzle with balsamic vinegar and top with extra basil leaves.