Pizza - potato, lamb and spinach
Preparation time:
Recipe highlights Serves: 4
- Good source of calcium, folate, iron
- Suitable to microwave
- Suitable to freeze
- Store in freezer (under -18°C)
- Egg free
- Nut free
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Ingredients
- 1 x30cm fresh pizza base
150 g salt-reduced tomato paste
2 cloves garlic, crushed
1 teaspoon dried oregano
1/2 onion, thinly sliced
1/2 cup basil leaves, shredded, with extra leaves for serving
3 desiree potatoes, sliced very thinly
100 g baby spinach leaves
200 g reduced fat mozzarella cheese, grated
2 lamb loin fillets
2 tablespoons balsamic vinegar
Cooking method
-
1. Preheat oven to 200°C.
2. Line a baking tray with baking paper.
3. Combine tomato paste, garlic and oregano in small saucepan and warm over a gentle heat.
4. Remove from heat and set aside.
5. Place pizza base onto baking tray and spread evenly with tomato paste mixture and top with potato slices, onion, spinach, basil and mozzarella and season to taste.
6. Bake for 20 minutes, until base is crispy and the cheese is golden.
7. While the pizza is cooking, season the lamb and cook under a hot grill for 3-5 minutes each side (or longer if you wish).
8. Slice into 1cm thick slices and place on pizza. Drizzle with balsamic vinegar and top with extra basil leaves.
Notes: Serve this dish with tossed green salad.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 359.75g | 100.00g |
| Energy (kJ) | 2644.58kJ | 735.12kJ |
| Protein (g) | 35.23g | 9.79g |
| Total fat (g) | 15.60g | 4.34g |
| - Saturated fat (g) | 7.20g | 2.00g |
| - Polyunsaturated fat (g) | 1.92g | 0.53g |
| - Monounsaturated fat (g) | 4.08g | 1.13g |
| Cholesterol (mg) | 55.56mg | 15.44mg |
| Carbohydrate-available (g) | 82.34g | 22.89g |
| CarbohydrateSE (g) | 82.27g | 22.87g |
| - Sugars (g) | 10.69g | 2.97g |
| Water (g) | 211.56g | 58.81g |
| Dietary fibre (g) | 8.76g | 2.43g |
| Thiamin (mg) | 0.58mg | 0.16mg |
| Riboflavin (mg) | 0.36mg | 0.10mg |
| Niacin (mg) | 4.72mg | 1.31mg |
| Niacin equivalents (mg) | 11.86mg | 3.30mg |
| Vitamin C (mg) | 31.98mg | 8.89mg |
| Total folate (ug) | 107.71ug | 29.94ug |
| Total vitamin A equivalents (ug) | 246.09ug | 68.41ug |
| Retinol (ug) | 60.44ug | 16.80ug |
| Beta carotene equivalents (ug) | 1118.28ug | 310.85ug |
| Sodium (mg) | 1264.06mg | 351.37mg |
| Potassium (mg) | 1135.88mg | 315.74mg |
| Magnesium (mg) | 108.34mg | 30.11mg |
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This recipe was orginally published as:
Potato, lamb and spinach pizza
Recipe publication date on: 12/16/2002
Last reviewed on: 04/07/2013
