Lamb, eggplant, artichoke hearts, feta, pesto… can’t really go wrong, can you?
I made some small bases (12cm or so) using my gluten-free recipe base found here. I would suggest crisping them up a bit before putting your toppings on, otherwise you can settle for store-bought bases. This made 4 pizzas, but were pretty filling.
INGREDIENTS:
- Pizza sauce of choice (I just add some basil, oregano and garlic to tomato paste)
- 180g Artichoke Hearts (I get mine at the deli, you can use jarred ones)
- 4 slices of grilled eggplant
- 100g feta cheese
- 150g lamb fillet
- Baby rocket leaves
- Jar of basil pesto
METHOD:
- Preheat oven to 200°C
- Place pizza bases on baking trays and spread with sauce.
- Top with eggplant, artichoke and crumbled feta.
- Bake for 5-10 minutes until crisp
- While the pizzas are cooking, cook the lamb.
- I like my lamb rare, so it was around 2 minutes each side on a grill.
- While the lamb rests, take the pizzas out of the oven.
- Thinly slice the lamb, arrange on pizzas.
- Top with pesto, rocket leaves and enjoy!