Greek Flat­breads with Caramelized Onions, Beef and Green Olives

Dish - Everyday Dish - - Mains -

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

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