SPICY LAMB & SILVERBEET ZUCCHINI PIZZA
SERVES 2 PREP + COOK 55 MINS + STANDING COST $$$$$
3 zucchini, grated coarsely ½ cup finely grated parmesan ½ cup plain flour 2 eggs, beaten lightly 3 leaves silverbeet 100g minced lamb, crumbled ½ cup reduced-fat ricotta 1 cup grated mozzarella 2 tbsp oregano leaves
¼ cup bottled tomato passata 1 tsp harissa paste 1 garlic clove, crushed
Preheat oven to very hot, 240°C. Line two large oven trays with baking paper. Mark 25cm rounds on paper and turn paper over.
Place zucchini in a clean tea towel and squeeze out as much liquid as possible. Place in a large bowl. Stir in the parmesan, flour and egg until combined and season. Spread zucchini mixture over rounds on trays.
Bake zucchini bases for 20 mins. Turn over and bake for a further 5 mins or until crisp and golden.
4 HARISSA PASSATA Meanwhile, combine all ingredients in a small bowl and season to taste.
Remove stalks from silverbeet. Slice leaves. Pour boiling water over silverbeet in a medium heatproof bowl and stand for 20 secs, drain well and pat dry. Spread bases with harissa passata. Top with silverbeet, lamb, ricotta and mozzarella.
Bake pizzas for 10 mins, or until cheese is melted and golden. Serve sprinkled with oregano leaves.