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Method
Step 1
Preheat oven to 230°C. Line 2 baking trays with baking paper. Place pizza bases on the lined trays. Spread evenly with pizza sauce and sprinkle with pizza cheese. Bake, swapping trays halfway through cooking, for 12 mins or until cheese melts and bases are crisp.
Step 2
Meanwhile, heat a chargrill on medium-high. Cook lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 mins. Slice.
Step 3
Combine the spinach and rocket, tomato, onion, parmesan and half the pine nuts in a large bowl.
Step 4
Place pizzas on a serving platter. Top with the lamb and a little of the salad. Drizzle with half the dressing. Season. Serve with the remaining salad, pine nuts and dressing.
400g Coles Australian Lamb Rump Steaks with Mint & Rosemary
120g pkt Coles Australian Baby Spinach & Rocket
200g Perino tomatoes, halved
1 red onion, thinly sliced
1/4 cup (20g) shaved parmesan
1 tbs pine nuts, toasted
1/4 cup (60ml) caesar salad dressing
Description
Take pizza night to the next level with this mouth-watering combo of BBQ lamb and caesar salad dressing.
Method
Step 1
Preheat oven to 230°C. Line 2 baking trays with baking paper. Place pizza bases on the lined trays. Spread evenly with pizza sauce and sprinkle with pizza cheese. Bake, swapping trays halfway through cooking, for 12 mins or until cheese melts and bases are crisp.
Step 2
Meanwhile, heat a chargrill on medium-high. Cook lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 mins. Slice.
Step 3
Combine the spinach and rocket, tomato, onion, parmesan and half the pine nuts in a large bowl.
Step 4
Place pizzas on a serving platter. Top with the lamb and a little of the salad. Drizzle with half the dressing. Season. Serve with the remaining salad, pine nuts and dressing.
