Greek Flatbreads with Caramelized Onions, Beef and Green Olives
Preheat the oven to 200°C.
Heat the oil in a large sauté pan and add the onions, garlic and rosemary. Season then cover and cook for 10 minutes over a low heat, stirring occasionally. Uncover and stir in the sugar and vinegar. Cook uncovered until the onions are tender and glossy. Transfer to a bowl and set aside. Don’t wash the pan.
Add the mince to the sauté pan, season and cook over a high heat until browned, breaking it up with the back of a spoon. Combine with the onions.
To cook: Place the pizza bases on a flat baking tray and spread with the mince mixture. Top with the olives and feta and sprinkle with a few rosemary leaves. Bake for 10–12 minutes until the bases are crisp and the feta lightly golden.
To serve: Whisk the yoghurt, tahini and lemon juice in a bowl and season. Transfer the flatbreads to a board and cut into wedges. Top with the tomatoes and lettuce and drizzle with the yoghurt sauce. Serves 4