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Beef, white bean and zucchini pizza
Photography by Ian Wallace. Styling by Louise Pickford.


  • 2 teaspoons olive oil
  • 375g minced beef
  • 1 medium (120g) zucchini
  • 400g canned white beans, drained, rinsed
  • 1 clove garlic, quartered
  • 1 tablespoon lemon juice
  • 2 large (30cm) pizza bases
  • 2/3 cup (70g) pizza cheese
  • 1/2 cup (140g) yogurt
  • 1 tablespoon finely chopped fresh mint

Beef, white bean and zucchini pizza

  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

Preheat oven to 220°C (200°C fan-forced). Oil oven trays.

Heat oil in medium frying pan, add beef; cook, stirring, until browned.

Meanwhile, using vegetable peeler, cut zucchini lengthways into thin strips.

Blend or process beans, garlic and juice until smooth; season to taste. Spread bean puree over pizza bases. Place bases on trays; top with beef, zucchini and cheese.

Bake pizzas about 20 minutes or until bases are crisp. Serve pizzas drizzled with combined yogurt and mint.

Unbaked pizza suitable to freeze. Not suitable to microwave.

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