Live well. Eat well.

Beefed Up Harissa Protein Pizza

35 mins | 1 Pizza


• 2 Peppercorn Jumbo Beef Burgers with Roasted Garlic & Cracked Black Pepper

• 1 small red onion (125 g), thinly sliced

• 2 tablespoons Harissa paste

• 1 x gluten-free sourdough pizza base

• 6 large round yellow cherry tomatoes

• 60 g (1⁄4 cup ) plain Greek y oghurt 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 flak es

• 1/2 cup baby rocket leaves, to serve


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

2 – 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.

3 – 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.

4 – 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.

5 – 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.

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

This recipe was featured on Cook With Luke click here to see recipe online or click here to download the recipe.

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