Lamb and Mint Pizza with mint yoghurt dressing
- Preparation Time: 30 mins
- Serves: 2
- Cooking Time: 20 mins
- Ready Time: 50 mins
- Cooking Method: Searing
- Difficulty: easy
1 pack Silver Fern Farms Lamb Steaks
3 Tbsp olive oil
2 tsp dry yeast
1 tsp caster sugar
300gm plain flour
½ cup tomato & herb pizza sauce
1 cup baby spinach
1 red onion, peeled, sliced
150gm fresh mozzarella, thickly sliced
100gm feta, crumbled
Mint leaves, to serve
MINT YOGHURT DRIZZLE
2 cups baby spinach
1 cup mint leaves
2 cloves garlic
2/3 cup Greek yoghurt
Remove packaging from Silver Fern Farms Lamb Steaks. Season with salt and pepper, and drizzle with a little of the olive oil.
Preheat oven to 220°c.
Combine yeast, sugar and 1/2 cup luke-warm water. Stand in a warm place for 5 minutes or until bubbles appear on surface. Place flour, 1 teaspoon sea salt flakes and 1 tablespoon of the oil in a bowl. Make a well in the center. Add yeast mixture. Combine with floured hands to form a dough. Knead on a floured surface for 3 to 4 minutes or until smooth and elastic. Stand in a warm place until doubled in size.
To make mint yogurt dressing, place all ingredients in a processor and process until pureed. Chill until serving.
Heat a heavy-based frying pan to medium-high. Cook lamb steaks for 2 minutes each side. Rest for 5 minutes, then thinly slice.
Punch dough down, then place on a floured board. Cut into 2 portions. Roll out to an 8 inch circle and shape into a pizza pan or baking trays.
To assemble pizza, brush base with olive oil. Spread tomato sauce over pizza using back of a spoon. Arrange spinach and onion over top, finishing with mozzarella. Place in oven and bake for 15 minutes until sides are crisp and cheese is melted. Top with slices of lamb steak and return to oven for 5 minutes to heat through.
To serve, drizzle mint yoghurt over pizza, sprinkle with mint leaves, with feta on the side.
Recipe supplied by Silver Fern Farms.