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Ingredients
For the pizza
| 4 tbsp tbsp | tomato purée tomato purée |
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| 1 tbsp tbsp | dried oregano dried oregano |
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| 1 pinches pinch | cinnamon cinnamon |
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| 2.5 tbsp tbsp | olive oil olive oil |
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| plus extra for brushing | |||
| 6 tbsp tbsp | water water |
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| 1 | onions onion |
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| peeled and chopped | |||
| 250 g g | lamb mince lamb mince |
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| 2 packs pack | garlic breads garlic bread |
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| 1 | courgettes courgette |
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| trimmed and sliced into thin strips | |||
| 2 tbsp tbsp | pomegranate seeds pomegranate seed |
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| 1 packs pack | rocket rocket |
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For the minty yoghurt sauce
| 200 g g | plain yoghurt plain yoghurt |
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| 0.5 packs pack | mint mint |
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| leaved picked and finely chopped | |||
| 1 | garlic garlic |
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| crushed | |||
| 0.5 | lemons lemon |
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| juice only | |||
Flatbread pizzas with lamb, courgette and fresh spring leaves
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0:40 min
(14)
Method
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.
- 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.
- 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.
- 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.
- Spread the remaining tomato sauce across each flatbread. Top with the lamb, then bake for 10 - 12 minutes.
- Meanwhile, brush a griddle pan with oil and char the courgette strips for 1 - 2 minutes on each side.
- Top the cooked pizzas with the courgette, salad leaves and pomegranate seeds and drizzle with the mint yoghurt to serve.
