Lamb Meatball Pizzas with Seeded Broccoli Salad

Ready in 30 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 21, 2017.

Delicious Italian flavoured lamb meatball pizzas.

Ingredients

1 pack pizza bases
1 can pizza sauce
1 bag grated three cheese mix
1 sweet Palermo capsicum, core and seeds removed and sliced into 0.5cm-thick rounds
1 courgette, diced 1cm
1 pack mini lamb meatballs
2-3 teaspoons Italian spice mix

oven to 220°C. Preheat two oven trays (or pizza stones if you have them).
Cut one pizza base in half. Lay two sheets of baking paper on bench and place one and a half pizza bases on top. Divide pizza sauce between bases and spread to cover. Sprinkle cheese evenly over the bases then top with capsicum and courgette.
Break meatballs in half and evenly divide between pizzas. Sprinkle over Italian spice mix and season with salt and pepper.
Carefully lift baking paper with pizzas on top and place one and a half pizzas on each preheated tray (or stones) then carefully slide baking paper away (use a fish slice to help with this).
Cook pizzas for about 15 minutes, until bases are crisp and golden around the edges and meatballs are cooked through. Swap trays halfway to ensure even cooking. In a small bowl, combine all basil mayonnaise ingredients. Season to taste with salt and pepper. Cut broccoli into small florets.
Heat a drizzle of oil and butter in a medium fry-pan on medium heat. Cook broccoli, garlic paste and pumpkin seeds for about 3 minutes, until broccoli is tender. Season to taste and place in a medium bowl. Trim end 1cm off baby cos and roughly tear leaves. Add to bowl with broccoli and toss to combine.
slice lamb meatball pizzas into wedges and drizzle with basil mayonnaise. Place in the middle of the table, with seeded broccoli salad so everyone can help themselves.