We used large (25cm diameter) packaged pizza bases for this recipe.

8 lamb schnitzels

2 tablespoons Dijon mustard

4 cloves garlic, crushed

1 tablespoon finely chopped fresh rosemary

2 tablespoons olive oil

250g button mushrooms, halved

2 x 355g pizza bases

1/2 cup (125ml) bottled tomato pasta sauce

3 cups (375g) coarsely grated

pizza cheese 1/2 cup (30g) sun-dried tomatoes in oil, drained 200g baby spinach leaves 1/4 cup (20g) flaked parmesan cheese


2 tablespoons white wine vinegar

1 tablespoon seeded mustard 1/3 cup (25g) finely grated parmesan cheese

2 teaspoons finely chopped fresh rosemary

2 cloves garlic, crushed 1/2 cup (125ml) olive oil

Place lamb between sheets of plastic wrap; pound until of an even thickness. Coat lamb with combined mustard, garlic, rosemary and oil in shallow dish; cover, refrigerate 30 minutes. Can be made ahead to this stage. Cover; refrigerate overnight or freeze.

Cook mushrooms in small heated oiled pan, stirring, about 5 minutes or until browned lightly and tender.

Place pizza bases on oiled oven trays; spread with pasta sauce; sprinkle with pizza cheese, mushrooms and halved tomatoes. Bake, uncovered, in hot oven about 15 minutes or until pizzas are just browned and bases crisp.

indir (1)Meanwhile, cook lamb on heated oiled griddle (or grill or barbecue) until browned both sides and cooked through.

Gently toss spinach with Rosemary Vinaigrette in large bowl. Place lamb and spinach on pizzas; sprinkle with parmesan.

Rosemary Vinaigrette Combine all ingredients in jar; shake well.


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