PUMP UP THE VEG!
SPICY LAMB & SILVERBEET ZUCCHINI PIZZA
SERVES 2 PREP + COOK 55 MINS + STANDING
• 3 zucchini, grated coarsely
• ½ cup finely grated parmesan
• ½ cup plain flour
• 2 eggs, beaten lightly
• 3 leaves silverbeet
• 100g lamb mince, 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
1 Preheat oven to 240°C. Line two large oven trays with baking paper. Mark 25cm rounds on paper and turn paper over.
2 Place zucchini in a clean tea towel and squeeze out as much liquid as possible. Place in a large bowl. Stir in parmesan, flour and egg until combined, season. Spread zucchini mixture over rounds on trays.
3 Bake zucchini bases 20 mins. Turn over and bake a further 5 mins or until crisp and golden.
4 HARISSA PASSATA Meanwhile, combine all ingredients in a small bowl, season to taste.
5 Remove stalks from silverbeet, slice leaves. Pour boiling water over silverbeet in a medium heatproof bowl and stand 20 secs. Drain well and pat dry. Spread bases with harissa passata. Top with silverbeet, lamb, ricotta and mozzarella.
