Pesto lamb caprese pizza

Recipe: Pesto lamb caprese pizza

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This recipe is brought to you by Australian Lamb, the home of lamb for Australians.

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If you’re lacking inspiration to cook a healthy meal or something different to your usual weeknight dinners, you’re not alone.

New research from Australian Lamb shows that 57 per cent of Australians feel too stressed from work to cook, and when it comes to deciding what’s for dinner, 5.40pm is the exact moment when we ditch cooking in favour of takeaway.

The solution? This delicious pesto lamb caprese pizza created by MasterChef 2016 winner Elena Duggan which will help you reclaim your mid-week mealtime mojo.

The best part is that you can make this recipe work for you – either lamb or lamb loin cuts will be suitable, and you can get creative with the toppings by using what you’ve already got in your cupboard or fridge.

This 20-minute Italian recipe is so simple, so delicious, and so quick.

Recipe: Pesto lamb caprese pizza


200g lamb steak, sliced finely

1 large pizza base

100g basil pesto

150g baby mozzarella or bocconcini

150g large heirloom tomatoes, sliced thinly (or cherry tomatoes cut in half)

1 bunch of basil leaves, to serve


Preheat a fan-forced oven to 180°C.

Place the pizza base on a pizza stone or tray and spread the basil pesto evenly all over, leaving a 1cm border around the edge.

Evenly place tomato slices all over the pizza ensuring there is topping on each slice.

Toss the lamb slices in salt, pepper and a little oil, then scatter evenly over the pizza.

Place the bocconcini evenly over the pizza.

Put the pizza into the oven and bake for 12-15 minutes, or until the crust is browned, cheese has melted, and the lamb is just cooked.

To serve, scatter fresh basil leaves over the top of the pizza.

Makes 2 serves.