170g jar marinated artichoke hearts, drained, halved
8 (360g) slices chargrilled eggplant, drained
100g feta cheese, crumbled
150g lamb backstrap
1 tablespoon olive oil
1/2 cup baby rocket
1/2 cup basil pesto
Preheat oven to 200°C/180°C fan-forced. Place pizza bases on 2 baking trays. Spread with sauce. Top with artichoke, eggplant and feta. Bake for 5 to 7 minutes or until crisp (if freezing, see ‘To freeze’ below).
Meanwhile, season lamb with salt and pepper. Heat oil in a frying pan over high heat. Cook lamb for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice. Arrange lamb on pizzas. Top with rocket. Serve with pesto.
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