
Ingredients
- 225g boneless PGI Welsh Lamb leg steaks (1 large or 2 small leg steaks)
- Prepared fresh ready rolled pizza dough – enough for 1 pizza
- Seasoning
- 1 tbsp oil
- 1 aubergine, sliced lengthways
- 2 courgettes, sliced lengthways
- 100g reduced fat prepared green pesto
- 150g feta cheese, crumbled
- 1 pomegranate, seeds only
- Handful of rocket leaves
For the dressing:
- 1 lemon, zest and juice
- 50ml extra virgin olive oil
- 1 clove garlic, crushed or finely chopped
20
Cooking Time
25
Prep Time
5+
Serves
- Heat the oven to 220°C / 200°C fan / Gas 7.
- Line a large baking tray with baking parchment.
- On a floured surface roll out the dough into a thin rough oval shape, and place on the tray. Leave to stand for few minutes.
- Heat a non-stick griddle or frying pan until hot and brush with oil. Lightly char the courgette and aubergine slices on both sides for a few minutes.
- Spread the pesto over the dough. Top with slices of courgette and aubergine.
- Place in the oven and cook for 15-20 minutes until base is crisp.
- While pizza in oven cook the lamb steak. Drizzle a little oil over the steak on both sides and cook for 4-5 minutes on each side, season and allow to rest for a few minutes, then cut into slices.
- In a small bowl mix the dressing ingredients together and set aside.
- When pizza cooked, top with the feta, pomegranate seeds, rocket leaves and sliced lamb.
- Drizzle with the lemon dressing and serve immediately.