This quick and easy dinner is perfect for sharing, and since you can adjust the recipe to your own tastes it can be far healthier than a shop-bought pizza.
Ingredients (serves 4)
- 4 pizza dough balls shaped into pizza bases
- Olive oil spray
- 1 large red capsicum, quartered, deseeded
- 3 large zucchini, peeled into thin ribbons
- 1 (about 150g) lamb fillet
- 2 tablespoons basil pesto
- 50g grated cheese
- 80g ricotta, crumbled
- 1 tablespoon toasted pine nuts
- Fresh basil leaves to garnish
Preheat grill on high. Spray a large baking tray with olive oil spray to lightly grease. Place the capsicum, skin-side up, on the prepared tray. Lightly spray with olive oil spray. Cook under grill for five minutes or until charred and blistered. Transfer the capsicum to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum and cut the flesh into thin strips.
Once finished cooking the capsicum, turn off the grill and preheat the oven to 250c.
Meanwhile, spray a frying pan lightly with olive oil spray. Heat over high heat. Add the zucchini and cook, stirring, for 3-4 minutes or until the zucchini is tender. Transfer to a heatproof bowl. Season both sides of the lamb with salt and pepper. Add to the pan and cook for 2-3 minutes each side for medium or until browned. Transfer to a plate and cover with foil. Set aside for three minutes to rest. Thinly slice the lamb across the grain.
Spread pizza base with pesto. Top with the zucchini, capsicum, lamb and ricotta. Sprinkle with cheese.
Cook for five minutes or until the cheese melts and the base is crisp. Sprinkle with pine nuts and basil leaves to serve.