READY IN 25 MIN­UTES COST $3.50 a serve

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400g Turk­ish pide bread, top trimmed + 1 ta­ble­spoon veg­etable or olive oil + 300g lamb mince + 1 onion, finely chopped + 1 ta­ble­spoon Moroc­can sea­son­ing + 2 tea­spoons ground cumin + 125g grape to­ma­toes, halved + 1/3 cup Greek-style nat­u­ral yoghurt + 2 ta­ble­spoons chopped mint, plus ex­tra leaves, to serve + Lemon wedges, to serve

Pre­heat oven to 220ºC/200ºC fan-forced. Place bread on an oven tray. Heat oil in a large fry­ing pan over high heat. Cook mince and onion, stir­ring to break up lumps, for 5 min­utes or un­til browned. Add spices; cook for 1 minute or un­til fra­grant. Spread mince over bread; top with tomato. Bake for 10 min­utes or un­til tomato be­gins to col­lapse. Mean­while, whisk yoghurt and mint in a bowl. Top pizza with yoghurt mix­ture and ex­tra mint. Serve with lemon wedges.

Serves 4

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