So with father’s day coming up this weekend, I thought I’d share a fairly new recipe that Andrew and I have recently added to our repertoire – Lamb Pizza!  It sounds naughty but it is actually clean and healthy and absolutely delicious.  I have previously mentioned my love for mountain bread (I like the spelt version, but the rye is also good) as it is so versatile, and at only 60 calories per slice a MUCH better alternative for your waistline than bread (or in this case pizza base!).

Here’s how you make it:

Healthy Lamb Pizza 

This recipe makes 2 mountain bread pizzas – we had one each as we were starving from training.  You could cut them in half and serve with a big salad if you wanted to keep it as a lighter meal …

What you need:

4 slices mountain bread

Approx 300 grams of lamb (either backstrap, lean cutlets, lean steaks etc)

Juice of a lemon,

Garlic infused olive oil (or olive oil and a clove or 2 of garlic)

Tomato paste

1-2 eggplants

Bag of baby spinach leaves

1 round buffalo mozzarella (or bocconcini cheese would also be good here)

1 Tomato

Greek yogurt

Store bought pesto

How to prepare it

Slice the eggplant into rounds (I like 6 per pizza so we used 2 eggplants) and lay out on a paper towel.  Sprinkle some salt (I like using celtic sea salt) and let it weep it’s bitter juices out.

Slice the lamb and marinate it in some garlic olive oil (or olive oil and garlic), lemon juice, herbs (e.g. rosemary, oregano) and pop in the fridge for 10-20 minutes)

When you can see that the eggplant has released its juices, pat dry with paper towel, spray with oil and bake in the oven at about 180 degrees for about 30 minutes or until brown.  When done remove from oven.

Meanwhile either barbeque or fry up the marinated lamb until brown and tender (be careful not to over cook).

Set up two separate baking trays (lined with baking paper) and spread one layer of mountain bread with tomato paste as you like it.  Then place 2nd slice of mountain bread on top and spread tomato paste over top.  (do this on each tray)

Place a big handful of baby spinach spread out on the tomato base, lay out the eggplant, tomato (if desired – Andrew hates tomato!) and lamb and then tear half the mozzarella cheese ball into bite size pieces over the top of each pizza.


Ready to go into the oven!

Bake in the oven (again about 180 degrees) for 10-15 minutes – careful it doesn’t burn!

While it is baking whisk together about 1/2 cup of greek yogurt with a squeeze of lemon and pesto to taste.

When pizza is ready drizzle yogurt over top and serve!


You can get creative with your pizza!  Here are another couple of suggestions:

1.  Chicken, roast pumpkin, spinach and feta;

2.  Caramelised onion and goats cheese (or feta or bocconcini)

(to make your own caramelised onions fry up a couple of sliced red onions with some olive oil, salt, pepper and 2 tablespoons balsamic vinegar on low heat for about 10 minutes or until caramelised.)

We are having Andrew’s family over on Sunday night for Fathers Day and I intend to make all three pizzas, cut them into quarters on platters and serve with a big green salad for everyone to share with some fresh strawberries for desert!  So delicious and healthy!

Hope you enjoy!  Thank you to all my new facebook ‘likers’!  We are thrilled with your support and hope you continue to enjoy what The Shrinking Hubby has to offer!



Receive regular updates from The Shrinking Hubby

We'll send you recipes, offers & other fun stuff, and we'll never share your information.

You have Successfully Subscribed!