Beefed Up Harissa Protein Pizza

Makes 1 Pizza
GF DF RSF

Ingredients: 

1 small red onion (125 g), thinly sliced
2 PEPPERCORN Jumbo Beef Burgers with Roasted Garlic & Cracked Black Pepper
2 tablespoons Harissa paste
1 x gluten-free sourdough pizza base
6 large round yellow cherry tomatoes
60 g (1⁄4 cup) plain Greek yoghurt or dairy-free alternative
2 teaspoons extra virgin olive oil, plus extra to drizzle
Sea salt and freshly ground black pepper
1⁄4 teaspoon chilli flakes
1/2 cup baby rocket leaves, to serve

Method:

Preheat your oven to 220°C and line a large baking tray with baking paper.

Heat 1 teaspoon of the olive oil in a frying pan over medium-high heat, add half the onion and cook, stirring with a wooden spoon, for 2–3 minutes, or until the onion is softened and caramelised. Add the beef burgers, and cook, using a wooden spoon or spatula to break them into smaller chunks stirring for 3-4 minutes until lightly caramelised and browned on all the edges. Stir in 1 tablespoon of the harissa paste, season with salt and pepper and cook for a further 2–3 minutes, or until fragrant.

Now is a good time to par-bake your pizza base. Place it on the baking tray and bake for 5–6 minutes to heat through. This helps make the pizza extra crispy once you add the toppings.

Cover the pizza base with the beef burger meat and cherry tomato halves and bake for 6–8 minutes, or until the base is golden on the edges and the meatballs and cherry tomatoes on top are charred.

To serve, whisk the yoghurt and the remaining harissa paste in a small bowl and dollop this randomly over the top of your pizza. Scatter on the remaining onion, sprinkle on the chilli flakes, baby rocket leaves and fresh herbs, season with salt and pepper, give it a little drizzle of olive oil and eat.

Store leftovers in an airtight container in the fridge and enjoy for lunch or dinner the next day.