• 225g boneless Welsh Lamb leg steaks (1 large or 2 small leg steaks) or leftover roast lamb
• prepared fresh ready rolled pizza dough – enough for 1 pizza
For the seasoning
• 1 tbsp oil
• 1 aubergine, sliced lengthways
• 2 courgettes, sliced lengthways
• 100g reduced fat green pesto
• 150g feta cheese, crumbled
• 1 pomegranate, seeds only
• handful rocket leaves
For the seasoning
• zest and juice of 1 lemon
• 50ml extra virgin olive oil
• 1 clove garlic, crushed or finely chopped
Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment.
On a floured surface roll out the dough into a thin rough oval shape, and place on the tray. Leave to stand for few minutes.
Heat a non-stick griddle or frying pan until hot and brush with oil. Lightly char the courgette and aubergine slices on both sides for a few minutes.
Spread the pesto over the dough. Top with slices of courgette and aubergine. Place in the oven and cook for 15-20 minutes until the base is crisp.
Meanwhile, cook the lamb steak. Drizzle a little oil over the steak on both sides and cook for 4-5 minutes on each side, season and allow to rest for a few minutes, then cut into slices. Tip: you could use leftover roast lamb if you prefer.
In a small bowl mix the dressing ingredients together and set aside.
When the pizza is cooked, top with the feta, pomegranate seeds, rocket leaves and sliced lamb. Drizzle with the lemon dressing and serve immediately.