Pesto lamb caprese pizza


Pesto lamb caprese pizza

Capr-easy your way to midweek meal heaven with this pesto lamb caprese pizza.

Serves: 2
Preparation: 5 minutes
Cooking: 15 minutes


  • 200g lamb steak, sliced finely
  • 1 large pizza base
  • 100g pesto
  • 150g baby mozzarella/ bocconcini 150g large heirloom tomatoes, sliced thinly or cherry tomatoes cut in half
  • 1 bunch basil leaves, to serve


  1. Preheat fan-forced oven to 180°C.
  2. Place base on a pizza stone or tray and spread pesto evenly all over, leaving a 1cm border around the edge.
  3. Evenly place tomato slices all over pizza ensuring topping in each slice.
  4. Toss lamb slices in salt, pepper and a little oil, then scatter evenly over pizza.
  5. Place bocconcini evenly over pizza.
  6. Put pizza into the oven and bake for 12 - 15 minutes, or until crustis browned, cheese has melted, and lamb is just cooked. 7. Scatter fresh basil all over to serve.


  • Either lamb leg or lamb loin cuts would also work perfectly for this recipe.
  • Get creative with toppings and work with what you’ve got in the fridge or cupboard.
  • You can either make your own pizza base on the weekend and freeze or buy premade in the supermarket.

By 2016 Masterchef winner Elena Duggan for Australian Lamb

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