Turkish-style pizza with minted yoghurt

SERVES 4 PREP AND COOK TIME 50 MINUTES

¼ cup (60ml) extra virgin olive oil 1 medium (150g) onion, chopped finely 1 clove garlic, crushed 500g minced lamb or beef 1 teaspoon chilli flakes 2 teaspoons ground cumin

½ teaspoon ground cinnamon 1½ teaspoons mixed spice

1 teaspoon grated lemon rind 2 tablespoons lemon juice

½ cup (125ml) beef stock 400g canned chopped tomatoes 430g Turkish bread (pide) ⅓ cup (50g) pine nuts, toasted (see Test Kitchen tips)

¼ cup fresh flat-leaf parsley leaves

¼ cup fresh micro or baby mint leaves MINTED YOGHURT 200g Greek-style yoghurt

1 tablespoon chopped fresh mint

1 Preheat oven to 220°C (200°C fan-forced).

2 Heat 1 tablespoon of the oil in a large frying pan; cook onion and garlic, stirring, for 5 minutes or until onion has softened. Add lamb; cook, stirring, breaking up the lumps with a wooden spoon until lamb is browned. Add spices; stir until fragrant. Add rind, juice, stock and tomatoes; cook, stirring, over medium heat until most of the liquid has evaporated. Remove from heat.

3 Cut bread in half horizontally, place on an oven tray. Drizzle halves with remaining oil; bake for 8 minutes or until lightly golden.

4 Spoon lamb mixture onto bread halves, pressing evenly, leaving a 1cm border; sprinkle with pine nuts. Cover with foil; bake for 10 minutes. Remove foil; bake for a further 10 minutes or until browned lightly.

5 MINTED YOGHURT Meanwhile, combine ingredients in a small bowl.

6 Serve pizzas cut into thick slices topped with herbs and Minted Yoghurt.

Lamb mixture suitable to freeze. Not suitable to microwave.