A deliciously easy lamb pizza made with lamb mince on top of a spread of Rosella fruit chutney for an extra flavour hit that's hard to beat.
Ingredients
1 tablespoon olive oil
350g lamb mince
2 cloves garlic, crushed
250g jar Rosella Fruit Chutney
2 store-bought pizza bases
1 red onion, finely sliced
200g cherry tomatoes, halved
6-8 bocconcini, torn
Fresh mint and toasted pine nuts to serve
Method
Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb and garlic, stirring continuously until browned and crumbly. Add ⅓ cup of fruit chutney. Cook for 5 minutes or until crispy. Remove and set aside.
Preheat oven 220°C (fan-forced).
Spread 2 tablespoons of fruit chutney onto each pizza base. Spoon half the lamb over each pizza. Scatter over red onion, tomatoes and bocconcini and bake 10-12 minutes or until base is golden and the cheese has melted.
To serve, spoon over extra dollops of fruit chutney and sprinkle with pine nuts and fresh mint sprigs.
