• med fat 4.34g 4.34%
  • med sat fat 2.00g 2.00%
  • med salt 351.37mg 0.35%
  • low sugar 2.97g 2.97%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 200°C.
  2. Line a baking tray with baking paper.
  3. Combine tomato paste, garlic and oregano in small saucepan and warm over a gentle heat.
  4. Remove from heat and set aside.
  5. Place pizza base onto baking tray and spread evenly with tomato paste mixture and top with potato slices, onion, spinach, basil and mozzarella and season to taste.
  6. Bake for 20 minutes, until base is crispy and the cheese is golden.
  7. While the pizza is cooking, season the lamb and cook under a hot grill for 3-5 minutes each side (or longer if you wish).
  8. Slice into 1cm thick slices and place on pizza. Drizzle with balsamic vinegar and top with extra basil leaves.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
359.75g
100.00g
Energy (kJ)
2644.58kJ
735.12kJ
Protein (g)
35.23g
9.79g
Total fat (g)
15.60g
4.34g
- Saturated fat (g)
7.20g
2.00g
- Polyunsaturated fat (g)
1.92g
0.53g
- Monounsaturated fat (g)
4.08g
1.13g
Cholesterol (mg)
55.56mg
15.44mg
Carbohydrate-available (g)
82.34g
22.89g
CarbohydrateSE (g)
82.27g
22.87g
- Sugars (g)
10.69g
2.97g
Water (g)
211.56g
58.81g
Dietary fibre (g)
8.76g
2.43g
Thiamin (mg)
0.58mg
0.16mg
Riboflavin (mg)
0.36mg
0.10mg
Niacin (mg)
4.72mg
1.31mg
Niacin equivalents (mg)
11.86mg
3.30mg
Vitamin C (mg)
31.98mg
8.89mg
Total folate (ug)
107.71ug
29.94ug
Total vitamin A equivalents (ug)
246.09ug
68.41ug
Retinol (ug)
60.44ug
16.80ug
Beta carotene equivalents (ug)
1118.28ug
310.85ug
Sodium (mg)
1264.06mg
351.37mg
Potassium (mg)
1135.88mg
315.74mg
Magnesium (mg)
108.34mg
30.11mg

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