Between the richness of these sticky sweet caramelised onions, spiced beef and delicious gooey mozzarella, it’s easy to forget that these pizza bases have been cooked in your own kitchen. Now we’ve reminded you though…dig in!
baby spinach leaves
(ContainsGluten,Milk,May contain traces of allergens)
cumin paprika spice blend
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, finely slice the red onion, peel and crush the garlic, peel the zucchini into ribbons and grate the mozzarella cheese.
Heat half of the olive oil in a medium saucepan over a medium-high heat. Add the red onion and cook for 5 minutes, or until softened and collapsed. Stir through the brown sugar, balsamic vinegar and warm water and reduce the heat to low. Simmer, stirring occasionally, for a further 10 minutes, or until the mixture becomes sticky. Set aside until ready to use.
Meanwhile, heat the remaining olive oil in a large frying pan over a medium-high heat. Cook the beef mince for 4-5 minutes, breaking it up with a wooden spoon, or until browned. Stir through the garlic and cumin & paprika spice mix for 1 minute, or until fragrant. Add the baby spinach leaves and cook for 2-3 minutes, stirring, until the spinach has wilted. Season to taste with salt and pepper. Remove the pan from the heat.
Lay the pizza bases, rough side down, on a flat surface. Use a spoon to spread the pizza bases with tomato paste, then top with the cooked mince and baby spinach mixture, zucchini ribbons, caramelised onions and grated mozzarella cheese. Place the pizzas directly onto the wire racks in the oven and cook for 10 minutes, or until the base is slightly crispy and the cheese has melted.
To serve, cut the pizza into slices and dig in!