Dinner
Lamb and Savoury Eggplant Chutney Pizza
This delicious Mediterranean inspired pizza ticks all the flavour and health boxes. Low fat, low sodium, egg free, gluten free (if using a gluten free base). Serves 4.
Made with Maleny Cuisine Savoury Eggplant Chutney
Ingredients
- 200g lamb mince
- 1 cup diced cherry tomatoes
- 100g frozen spinach
- ½ cup Maleny Cuisine Savoury Eggplant Chutney
- 1 cup reduced fat mozzarella cheese
- Preferred pizza base: traditional dough or gluten free (pita pockets or wraps also work well)
- For the yogurt topping: ½ cup reduced fat Greek yogurt
- For the yogurt topping: ¼ cup chopped mint and parsley
- For the yogurt topping: 2 teaspoons Maleny Cuisine Sweet Mustard Dressing
Method
- Preheat oven to 250°C, with a pizza stone in it.
- Prepare your pizza base to the package instructions.
- In a medium hot pan, fry the lamb mince until browned, then drain in a sieve for a couple of minutes to reduce the fat. Thaw out the frozen spinach and leave to drain, squeezing any extra liquid out.
- Cover your pizza base with the Maleny Cuisine Savoury Eggplant Chutney, and top with the cooked lamb mince, spinach and cherry tomatoes, with a final layer of grated cheese.
- Place on the pizza stone and bake 10 minutes until crispy and the cheese is golden.
- To make the yogurt topping, combine the yogurt, herbs and Maleny Cuisine Sweet Mustard Dressing.
- Drizzle the yogurt topping on the pizza once cooked and serve immediately.