In a 10 inch cast iron pan (or oven safe pan or you could make it and then pour it into a baking or casserole dish), add the olive oil, ground beef, garlic and onion, mix to combine, brown over medium heat, add the carrots, potatoes, peas, broth, puree and spices. Stir to combine.
Heat to boiling, stir, then cover and simmer until the vegetables are tender and the liquid has evaporated, approximately 30-45 minutes ** (leave just a very small amount of liquid, the mixture should not be dry but almost creamy).
Pre-heat oven to 425F (220C).
Top with pizza pinwheels, brush them with a little olive oil and bake for approximately 15 minutes or until top is golden brown. Enjoy!
PIZZA PINWHEEL TOPPING
Roll out pizza crust, top with shredded mozzarella cheese and roll up from the short end, if you think the dough is too short then up from the long end. Thinly slice approximately 17 or 18 slices.
** If needed remove cover and raise the heat if the veggies are tender but there is still too much liquid.
Notes
If you really like cheese, then just add some shredded firm mozzarella before you top the mixture with the pinwheels or you could also sprinkle the top of the pinwheels with freshly grated parmesan cheese before baking.Any leftovers should be stored in the fridge in an airtight container, it will last 3-5 days in the fridge. It can be warmed either in the oven or microwave before serving.You could also substitute the vegetables with mushrooms, peppers, zucchini, squash, green beans or your favourites.Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. I'am not a dietitian, therefore it is recommended you seek a nutritionist for exact nutritional information.