Alexander's lamb and chicken pizza

by alexander cachia


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

step 1

    1. Preheat oven to 200°C.

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.

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