Chilli Lamb Pizza with Avocado Topping
Pizza with an identity crisis! It’s a bit Italian, a bit Kiwi, a bit Mexican – and a whole lot delicious!
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 4 lamb leg steaks
- 2 large pre-cooked pizza bases
- 425g can Craig’s Mexican Style Chilli Beans Medium-Hot
- 1/2 cup crumbled feta
- 1/2 cup grated cheddar cheese
-
Avocado Topping
- 1 avocado, halved, stoned and diced
- 2 Tbsp chopped coriander
- 1/2 red onion, peeled and finely chopped
- 1 tomato, diced
- 1 Tbsp lemon juice
Method
1. Preheat oven to 220°C, fan bake, or 240°C conventional. Cut the lamb leg steaks on the angle into very fine slices.
2. Spread each pizza base with half the hummus.
3. Spoon the Craig’s Mexican Style Chilli Beans evenly over the top of both pizzas.
4. Arrange the lamb slices in a wheel from the centre to the outside of each pizza and then scatter the feta cheese and grated cheese evenly over both pizzas.
5. Cook for 10-12 minutes until the pizza is golden and hot. Sprinkle the avocado topping into the centre and serve in wedges.
Avocado Topping
Stir all the ingredients together and season with salt and pepper.
