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LAMB PIZZA

DON’T BE FOOLED BY THE HEALTHY CRUST. THIS PIZZA IS GOURMET ALL THE WAY. SAY GOODBYE TO THE PIZZA DELIVERY GUY, YOU DON’T NEED HIM ANYMORE. KIDS AND ADULTS ALIKE WILL LOVE THIS QUICK AND EASY PIZZA. MAKE DOUBLE THE TOMATO SAUCE AND FREEZE EXTRA FOR NEXT TIME.

Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Serves: 4 96

Peninsula Kids – Winter 2017

Ingredients

Tomato pizza sauce 400 g crushed tomatoes (1 tin) 2 garlic cloves, finely chopped 1 handful basil or oregano, chopped (optional) salt and pepper

Pizza Base

2¼ cups spelt flour 1 tablespoon baking powder ½ tablespoon salt 1 cup Greek yoghurt 1 tablespoon olive oil extra spelt flour for kneading

Toppings

400 g cooked lamb, shredded ½ red onion, sliced

100 g feta, crumbled olive oil 1 handful baby spinach leaves

Mint yoghurt

4 tablespoons Greek yoghurt 2 tablespoons mint sauce 1 handful mint leaves, chopped (optional) Place pizza stone (or tray covered with baking paper) in oven when cold and heat oven to 200C for about 10 minutes while you prepare the dough. To make tomato pizza sauce: place tomatoes, garlic, herbs, salt and pepper in a small frying pan and boil on medium– high heat for 10 minutes, or until sauce thickens. Stir occasionally, then put aside. To make the base: 1. sift spelt flour with

Winter 2017  

Peninsula Kids Winter 2017

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