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Flatbread pizzas with lamb, courgette and fresh spring leaves

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40 mins
(12)
Duration
Difficulty
12 Rating
Flatbread pizzas with lamb, courgette and fresh spring leaves
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Method

Cooking time: 40 mins

This flatbread pizza recipe is inspired by the Turkish dish lahmacun, and is set off to perfection with a drizzle of garlic and mint yoghurt. To make a veggie version, spread the flatbreads with half a batch of tomato sauce and top with griddled halloumi, courgette and salad. 

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Make the mint yoghurt by mixing all the ingredients together, then cover and chill until needed.
  2. Mix the tomato purée with the oregano, cinnamon and 2 tablespoons of the oil. Gradually stir through the water to make a loose tomato sauce.
  3. Fry the onion and mince in the remaining oil over a medium-high heat for 4 minutes. Add half the tomato sauce and cook for a further 4 minutes.
  4. Spread the remaining tomato sauce across each flatbread. Top with the lamb, then bake for 10 – 12 minutes.
  5. Meanwhile, brush a griddle pan with oil and char the courgette strips for 1 – 2 minutes on each side.
  6. Top the cooked pizzas with the courgette, salad leaves and pomegranate seeds and drizzle with the mint yoghurt to serve.