Topped with barbecued Moroccan lamb, hommus, and grilled zucchini and eggplant, these tasty pizzas are made with flaky puff pastry for a weeknight treat.
Serves44
Cook time30 mins30 minutes
Ingredients
2 sheets frozen puff pastry, just thawed
2 (about 200g each) Coles Australian Lamb Backstraps
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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Cut each pastry sheet in half crossways. Use a small sharp knife to score a 1cm border around the edge of each pastry rectangle (don’t cut all the way through). Use a fork to prick the pastry all over inside the border. Place on the lined tray. Bake for 20 mins or until the pastry is golden brown and puffed.
Step 2
Meanwhile, combine the lamb, Moroccan seasoning and half the oil in a large bowl. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice the lamb.
Step 3
Brush the eggplant and zucchini with remaining oil. Cook the eggplant on the grill for 2 mins each side or until lightly charred and tender. Transfer to a plate. Cook the zucchini on the grill for 1 min each side or until just tender. Transfer to the plate with the eggplant.
Step 4
Combine the yoghurt and lemon juice in a small bowl. Season.
Step 5
Place the pastry rectangles on serving plates. Spread the bases with the dip. Top with the eggplant, zucchini, lamb and pomegranate seeds. Drizzle with the yoghurt mixture.
2 (about 200g each) Coles Australian Lamb Backstraps
3 tsp Moroccan seasoning
1 tbs olive oil
1 eggplant, thinly sliced crossways
2 zucchini, peeled into ribbons
1/2 cup (140g) Greek-style yoghurt
2 tbs lemon juice
200g Coles Hommus Dip
1/2 cup (80g) pomegranate seeds
Description
Topped with barbecued Moroccan lamb, hommus, and grilled zucchini and eggplant, these tasty pizzas are made with flaky puff pastry for a weeknight treat.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Cut each pastry sheet in half crossways. Use a small sharp knife to score a 1cm border around the edge of each pastry rectangle (don’t cut all the way through). Use a fork to prick the pastry all over inside the border. Place on the lined tray. Bake for 20 mins or until the pastry is golden brown and puffed.
Step 2
Meanwhile, combine the lamb, Moroccan seasoning and half the oil in a large bowl. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice the lamb.
Step 3
Brush the eggplant and zucchini with remaining oil. Cook the eggplant on the grill for 2 mins each side or until lightly charred and tender. Transfer to a plate. Cook the zucchini on the grill for 1 min each side or until just tender. Transfer to the plate with the eggplant.
Step 4
Combine the yoghurt and lemon juice in a small bowl. Season.
Step 5
Place the pastry rectangles on serving plates. Spread the bases with the dip. Top with the eggplant, zucchini, lamb and pomegranate seeds. Drizzle with the yoghurt mixture.
