Recipe by Gemma Black
1 pack Silver Fern Farms Lamb Steaks
3 tbsp olive oil
10g dry yeast
1 tsp caster sugar
300g plain flour
½ cup tomato & herb pizza sauce
1 cup baby spinach
1 red onion, peeled, sliced
125g fresh mozzarella, thickly sliced
Mint leaves, to serve
100g cumin feta, crumbled
Mint Yoghurt Drizzle
2 cups baby spinach
1 cup mint leaves
2 cloves garlic
2/3 cup Greek yoghurt
Remove packaging from Silver Fern Farms Lamb Steaks. Season with salt and pepper, and drizzle with a little of the olive oil.
Combine yeast, sugar and 125ml luke-warm water. Stand in a warm place for 5 minutes or until bubbles appear on surface. Place flour, 1 teaspoon sea salt flakes and 1 tablespoon of the oil in a bowl. Make a well in the centre. Add yeast mixture. Combine with floured hands to form a dough. Knead on a floured surface for 3 to 4 minutes or until smooth and elastic. Stand in a warm place until doubled in size.
To make mint yoghurt, place all ingredients in a processor and process until pureed. Chill until serving.
Heat a heavy-based frying pan to medium-high. Cook lamb steaks for 2 minutes each side. Rest for 5 minutes, then thinly slice.
Punch dough down, then place on a floured board. Cut into 2 portions. Roll out to a 20cm circle and shape into a pizza pan or baking trays. Preheat oven to 220°C. To assemble pizza, brush base with olive oil. Spread tomato sauce over pizza using back of a spoon. Arrange spinach and onion over top, finishing with mozzarella.
Place in oven and bake for 15 minutes until sides are crisp and cheese is melted. Top with slices of lamb steak and return to oven for 5 minutes to heat through. To serve, drizzle mint yoghurt over pizza, sprinkle with mint leaves and serve with feta.
To save time, you can use store-bought pizza bases and yoghurt dressing, instead of making them from scratch.