Lamb and eggplant pastry pizzas

Topped with barbecued Moroccan lamb, hommus, and grilled zucchini and eggplant, these tasty pizzas are made with flaky puff pastry for a weeknight treat.

4

0m

30m

Ingredients

  • 2 sheets frozen puff pastry, just thawed
  • 2 (about 200g each) Coles Australian Lamb Backstraps
  • 3 tsp Moroccan seasoning
  • 1 tbs olive oil
  • 1 large eggplant, thinly sliced crossways
  • 2 zucchini, peeled into ribbons
  • ½ cup (140g) Greek-style yoghurt
  • 2 tbs lemon juice
  • 200g Coles Hommus Dip
  • ½ cup (80g) pomegranate seeds

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.

Dietary Information

Kid-friendly
No added sugar
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.