GROUND BEEF PIDE

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR

375 g medium ground beef

2 tsp olive oil

1 onion, finely chopped

1 sweet red pepper, finely diced

1 Roma tomato, seeded and finely diced 2 cloves garlic, finely chopped

1 tsp ground cumin

1/2 tsp smoked paprika salt and pepper

1/2 cup passata

500 g store-bought fresh pizza dough

1 egg, lightly beaten

4 tbsp chopped fresh flat-leaf parsley Heat large skillet over medium-high heat. Add ground beef and cook, stirring and breaking up with wooden spoon, until meat is no longer pink,

5 to 7 minutes. Using skimmer, transfer meat to bowl; set aside. Degrease skillet.

In same skillet, heat oil over medium heat. Add onion, red pepper, tomato, garlic, cumin and paprika; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add reserved ground beef and passata, and continue cooking, about 5 minutes.

Meanwhile, divide dough evenly into 4 portions. On lightly floured surface, using rolling pin, roll each portion into 10- x 6-inch oval. Slide dough onto parchment paper-lined baking sheets.

Preheat oven to 450°F. Using large spoon, spread beef mixture evenly over dough portions, leaving 1-inch border on long sides and 2-inch border on short sides. Fold dough over 1 inch of filling on long edges and twist short ends together to create boat shape. Brush dough with beaten egg. Bake until pide crusts are golden brown,

15 to 20 minutes. Sprinkle each pide with 1 tbsp parsley. (Make-ahead: Can be stored in airtight container for up to 3 days, or wrapped in foil and placed in resealable freezer bag and frozen for up to 1 month.)

PER SERVING about 505 cal, 24 g pro, 19 g total fat (5 g sat. fat), 60 g carb (4 g dietary fibre, 7 g sugar), 95 mg chol, 500 mg sodium, 2.5 mg iron.