SPICY LAMB & SILVERBEET ZUCCHINI PIZZAS

PREP + COOK TIME 55 MINUTES (+ STANDING) SERVES 2 (MAKES 2)

3 medium zucchini (360g),

grated coarsely

½ cup (40g) finely grated parmesan ½ cup (75g) plain flour

2 eggs, beaten lightly

3 medium silverbeet leaves (180g) 100g minced lamb, crumbled

½ cup (120g) reduced-fat ricotta 1 cup (100g) grated mozzarella 2 tablespoons fresh oregano leaves

HARISSA PASSATA

¼ cup (60ml) bottled tomato passata 1 teaspoon harissa paste

1 clove garlic, crushed

1 Preheat oven to 240°C/220°C fan. Line two large oven trays with baking paper. Mark 25cm rounds on paper; turn paper over.

2 Place zucchini in a clean tea towel; squeeze out as much liquid as possible. Place zucchini in a large bowl. Stir in the parmesan, flour and egg until combined; season. Spread the zucchini mixture over rounds on trays.

3 Bake zucchini bases for 20 minutes. Turn over; bake for a further 5 minutes or until crisp and golden. 4 Meanwhile, make harissa passata. 5 Remove stalks from silverbeet. Slice leaves. Pour boiling water over silverbeet in a medium heatproof bowl; stand for 20 seconds, drain well, pat dry. Spread bases with harissa passata. Top with silverbeet, lamb, ricotta and mozzarella.

6 Bake pizzas for 10 minutes or until cheese melts and is golden. Serve sprinkled with oregano leaves.

HARISSA PASSATA

Combine all ingredients in a small bowl; season to taste.

Per serve: 29g total fat (15g saturated fat); 2600kJ (621 cal); 36g carbohydrate; 48g protein; 7g fibre