Did someone say Healthy Gourmet Pizza? Yup, I thought that might get your attention! Well, it’s one week down in our 6 week health and fitness challenge and so far so good! One of the things I love about this program is that there is freedom within the diet to eat food that we love, because everyone’s taste is different, right? So rather than have specific meals dictated to us, we have a listing of suggested ingredients (broken up into proteins, fats, and carbs) and we can structure our #cleaneating meals as we please.
Tonight we felt like a treat and I had some kind of master chef epiphany and produced what could possibly be the best healthy gourmet pizza to have ever been created. ever.
Healthy Gourmet Pizza: Kangaroo, Fig & Ricotta
Ingredients
- Rye or Wholemeal Lebanese Bread
- Jar of kalamata olives (for home made tapanade)
- Kangaroo Steak
- Light Ricotta Cheese
- Figs
- Spanish Onion
- Asparagus (optional)
- Baby Spinach
- Balsamic Vinegar
Method
- Pre-heat the oven to about 170 deg/c, fan forced.
- Chop your figs into quarters or eighths and once the oven is hot, pop them on a tray and roast them for about 15mins or until softened.
- I actually looked for a good quality olive tapanade at the supermarket and couldn’t find one, so I grabbed a jar of pitted Kalamata Olives and made my own. Using a food processor (or any other method that’ll achieve the same result) chop the olives until they resemble a chunky spread. If it’s a bit dry use some of the juice/oil from the jar to make it a nice spreadable consistency. Set aside.
- Slice your kangaroo steak into strips, as thinly as you can, like as close to shaved as you can achieve with a knife. Heat up a non-stick pan so its HOT (use some spray oil if needed) and then throw in your kangaroo strips & season with salt & pepper. Because it’s cut so thin, and because kangaroo should be served rare anyway, it literally will only need to be on the heat for a matter of seconds, remembering that it’ll be going in the oven too. Set the meat aside. If you want asparagus you can chop that into bite size sections and then pop it in the same pan to sauté until it’s cooked but still crunchy.
- Slice your spanish onion finely.
- Grab your lebanese bread, spread on your tapanade, and then assemble your pizza; pop on some kangaroo strips, onion, figs from the oven, asparagus if you’re using it, then crumble some ricotta over the top. Then top with spinach leaves, and dribble some balsamic vinegar over the whole thing.
- Cook in oven until the spinach is wilted and the base is crispy.
- And serve up that deliciousness!
I actually really love kangaroo meat and was excited to see it on the approved proteins list, but of course this could be substituted quite easily with beef or lamb if Skippy’s not your thing. Likewise the Ricotta could be substituted with feta, but we found the ricotta really yum because it balanced out the salty olive base.
I’m not a PT and I’m not a dietician but I think this is a pretty clean meal, right!? You’ll notice I haven’t put quantities of any ingredients because pizza is pretty straightforward and depending on how many pizzas you want to make you’ll need less or more of everything anyway.
It may not be everyone’s cup of tea but me and hubs both agree that this pizza was legit one of the best ideas I’ve ever had… Pretty.bloody.awesome.
If you get around to trying this recipe out, I’d love to hear your comments! Enjoy! x
No Comments