SPICY LAMB & SILVERBEET ZUC­CHINI PIZZA

Woman’s Day (Australia) - - Food To Love -

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

HARISSA PAS­SATA

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.

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