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.
Flatbread pizzas with lamb, courgette and fresh spring leaves
Ingredients
-
For the pizza
- 4 tbsp
- 1 tbsp
- 1 pinch
- 2,5 tbsp
- 6 tbsp
- 1
- 250 g
- 2 packs
- 1
- 2 tbsp
- 1 pack
-
For the minty yoghurt sauce
- 200 g
- 0,5 packs
- 1
- 0,5
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Preparation
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.