Hello readers, well as usual life has been very busy lately. Thankfully I managed to pull this last minute lamb pizza out thin air. Is it just me, or as a woman do you always feel under the pump! Yesterday I was doing my usual “mummy taxi” between after school activities. It was getting late and I was contemplating the merits of buying takeaway verses doing a last minute grocery shop and then returning home to start cooking.
I realised neither option would be fast or without significant effort. I did a mental inventory of my freezer and pantry as I watched the kids sports training. It was very lack lustre.
Then I remembered an article I’d seen in the latest Donna Hay magazine. She featured a delicious looking smokey Mediterranean eggplant and lamb pizza. It had caught my eye because it looked heavenly! The recipe was made FAST by using pita bread or a prepared pizza base. I don’t like using either of these options, as I think they make a dry pizza. I started to re-evalute my fridge and freezer contents.
One of my favourite “cheat pizza bases” is puff pastry. If you haven’t built a pizza on puff pastry you are SERIOUSLY missing out! It is not a low calorie exercise but what it lacks in “beach body” status it makes up for in flavour.
Donna Hay suggests using roast potatoes and a few other ingredients that I didn’t have the time or patience to purchase and prepare. But… thanks to the Goddess of Australian cooking I’m presenting you with an even faster weeknight meal.
I always have puff pastry in the freezer. Usually I have more than one packet! Don’t ask me why, I swear they multiply in my freezer.
The brilliance of Donna Hay was to suggest using Babaganoush Dip as the base of this tasty lamb pizza. When I made the pizza I simply spread the dip on the puff pastry, and then topped with the gourmet lamb sausages as she suggested. I love feta and rosemary in Mediterranean dishes so I added both of these ingredients to the pizza.
5 Minute Smokey Lamb Pizza on Puff PastryPrint Recipe
- 3 Puff Pastry Sheets
- 1 egg yolk brushing
- 200 gm babaganoush dip
- 3 cloves garlic grated
- 150 gm feta cheese
- 6 pack gourmet rosemary lamb sausages
- 1/2 sliced red capsicum
- 1 sliced red onion
- 6 sprigs rosemary
- 1 cup grated 4 variety grated cheese
- 1 clove garlic grated
- 1/2 fresh lemon
- 1/3 cup natural yoghurt
- 3 cups mixed baby rocket and spinach leaves
- Place all three puff pastry sheets on a lined baking tray.
- Preheat the oven to 210 degree celsius.
- Brush the four edges of each piece of pastry with egg yolk.
- Turn 1cm of pastry over to form a rim. Brush the edges with egg yolk again.
- Spread 1/3 of the Babaganoush dip over each of the pizza bases. Ensure that the dip and all filling remains inside the folded pastry edge.
- Grate one piece of fresh garlic over each pizza base.
- Tope the pizzas with 1/3 each of the onion and capsicum. Make sure the toppings are distributed evenly onto each of the pizza bases.
- Cube the feta and disperse it evenly over the 3 pizzas.
- Remove the rosemary leaves from the sprigs and spread them over the pizza's.
- Use 2 gourmet sausages for each pizza. Squeeze the contents of the sausages in meatballs shapes over the pizzas.
- Cover the pizza with cheese and then bake until the pastry is golden and crisp.
- Combine the addition 1 clove of grated garlic with the juice of the lemon and yoghurt.
- Top the pizza with yoghurt dressing.
- Top the pizza with greens and spread with yoghurt dressing.
When the pizza was cooked I topped it with mixed greens and a lemon, yoghurt swirl. We devoured our lamb pizza straight from the oven.
My question to readers, do you still purchase hard copies of magazines?
I stopped for a while. I even purchased digital magazine subscriptions of my favourites at one stage. It just wasn’t the same. The truth is, I do like to flick through cooking and lifestyle magazines. I even like having a pile in my pantry to peruse for future inspiration.
If you’re a mummy taxi, book mark or pin this recipe. To make things easier just ensure you have puff pastry and maybe diced bacon or gourmet lamb sausages in the freezer and you’re well on the way to feeding the troops.
I know it’s not the healthiest weekday dish but we can’t be super mum all the time. Although, after this meal I had my families vote… they thought it was pretty good!