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Ingredients
For the pizza
| 4 tbsp tbsp | tomato purée tomato purée | ||
| 1 tbsp tbsp | dried oregano dried oregano | ||
| 1 pinches pinch | cinnamon cinnamon | ||
| 2.5 tbsp tbsp | olive oil
olive oil (plus extra for brushing) | ||
| 6 tbsp tbsp | water water | ||
| 1 | onions
onion (peeled and chopped) | ||
| 250 g g | lamb mince lamb mince | ||
| 2 packs pack | garlic breads garlic bread | ||
| 1 | courgettes
courgette (trimmed and sliced into thin strips) | ||
| 2 tbsp tbsp | pomegranate seeds pomegranate seed | ||
| 1 packs pack | rocket rocket |
For the minty yoghurt sauce
| 200 g g | plain yoghurt plain yoghurt | ||
| 0.5 packs pack | mint
mint (leaved picked and finely chopped) | ||
| 1 | garlic
garlic (crushed) | ||
| 0.5 | lemons
lemon (juice only) |
Add ingredients to existing shopping list or create new one
Create new shopping listFlatbread pizzas with lamb, courgette and fresh spring leaves
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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.
