Lamb & Mint Pizza

Ingredients

• 1 pack Silver Fern Farms Lamb Steaks
• 3 Tbsp olive oil
• 10g dry yeast
• 1 tsp caster sugar
• 300g plain flour
• ½ cup tomato & herb pizza sauce
• 1 cup baby spinach
• 1 red onion, peeled, sliced
• 125g fresh mozzarella, thickly sliced
• Mint leaves, to serve
• 100g cumin feta, crumbled

Mint Yoghurt Drizzle:

• 2 cups baby spinach
• 1 cup mint leaves
• 2 cloves garlic
• 2/3 cup Greek yoghurt

Method

Preheat oven to 220°C.

Remove Silver Fern Farms Lamb Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins. Season with salt and pepper, and drizzle with a small amount of olive oil. 

Combine yeast, sugar and 125ml luke-warm water. Stand in a warm place for 5 mins or until bubbles appear on surface. Place flour, 1 tsp sea salt flakes and 1 Tbsp of oil in a bowl. Make a well in the centre. Add yeast mixture. Combine with floured hands to form a dough. Knead on a floured surface for 3 to 4 mins or until smooth and elastic. Stand in a warm place until doubled in size. 

Place all mint yoghurt ingredients in a processor and process until pureed. Chill until serving.

Heat a heavy-based frying pan to med-high. Cook lamb for 2 mins each side. Rest for 5 mins, then thinly slice. 

Punch dough down, then place on a floured board. Cut into 2 portions. Roll out to a 20cm circle and shape into a pizza pan or baking trays. 

Brush pizza 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 mins until sides are crisp and cheese is melted. Top with slices of lamb and return to oven for 5 mins to heat through.

To serve, drizzle mint yoghurt over pizza, sprinkle with mint leaves and serve with feta.