Turkish Flatbread Pizza with Spicy Mince

Ready in 30 mins

Serves 6 for lunch or 4 as a main

PIZZA BASE

2 cups self-raising flour

1 tsp salt

1 cup natural Greek yoghurt ½ cup extra virgin olive oil

SPICY MINCE

1 Tbsp extra virgin olive oil 300 beef or lamb mince

2 cloves garlic, crushed

1 onion, finely chopped

1 tsp ground cinnamon

1 tsp ground allspice

A pinch of chilli flakes

1 tsp salt

Ground black pepper, to taste 2 Tbsp pomegranate molasses or balsamic glaze

SALAD GARNISH

4 small radishes, very thinly sliced 1 spring onion, green part only, thinly sliced

½ cup coarsely chopped flat-leaf parsley leaves

TO SERVE

1 cup hummus

¼ cup toasted almond slivers or pine nuts (optional)

½ cup natural Greek yoghurt, thinned with 2 Tbsp lemon juice

To make the pizza base, preheat oven to 200C fanbake. Combine flour and salt in a bowl, then add yoghurt and oil and mix to form a very soft dough. Divide into 4 and use floured hands to press each piece out into an oval, about 23cm x 12cm on baking paperlined oven trays. Bake pizzas until risen and golden underneath (15 minutes).

While the bases are cooking, make the spicy mince. Heat oil in a heavy-based frying pan. Add beef or lamb, garlic, onion, spices, salt and pepper and cook over a high heat, breaking up meat with the back of a spoon until browned (about 8 minutes). Remove from heat and mix in pomegranate molasses or balsamic glaze.

For the garnish, combine the ingredients in a small bowl and set aside.

Remove bases from oven. Spread ¼ cup hummus over each base, then divide spicy mince between them. Top each with a handful of garnish. Sprinkle with almonds or pine nuts and drizzle yoghurt over the top.

ANNABEL SAYS: All the elements of this meal can be prepared in advance ready for easy assembly.