Turkish Pizza With Spiced Pomegranate Beef Feta Recipes

TURKISH PIZZA

Turkish Pizza image

I've made this a few times now, it's quick, and better than take-aways. Be sure to use the lemon, it really adds to the dish.

Provided by JustJanS

Categories Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon ground coriander
2 teaspoons ground cumin
350 g ground lamb
2 tablespoons pine nuts
1 loaf Turkish bread
2 tablespoons tomato paste
150 g feta cheese, crumbled
1 large tomatoes, seeds removed,diced
1/4 cup flat leaf parsley, chopped
1 lemon, cut into wedges to serve

Steps:

Preheat the oven to 200c.
Line a baking sheet with baking paper.
Heat the oil in a heavy based frying pan and cook the onion and garlic for 5 minutes or until soft.
Add the coriander, cumin and mince.
Increase the heat and cook, stirring for about 5 minutes or until the meat has browned.
Add the nuts and salt and pepper and cook for another 2 minutes, stirring.
Cool.
Place the bread on the baking sheet and spread with the tomato paste.
Sprinkle over half the feta, then the mince.
Sprinkle with the remaining feta.
Bake for 15 minutes or until warmed through.
Top with tomato and parsley, then cut into 4 wedges.
Serve with a wedge of lemon to squeeze over the top.

TURKISH PIZZA WITH SPICED POMEGRANATE BEEF & FETA

Turkish pizza with spiced pomegranate beef & feta image

Homemade pizza always wins over takeaway- try this new topping idea of spiced mince, pickled cherry peppers, feta cheese and pine nuts

Provided by Jennifer Joyce

Categories Main course

Time 25m

Yield Makes 6

Number Of Ingredients 13

Ingredients

500g pack bread mix
1 tsp olive oil , plus a little extra for the dough
2 medium onions , chopped
2 garlic cloves , chopped
250g extra-lean minced beef
2 tsp ground cumin
2 tsp ground cinnamon
1 tbsp red chilli flakes
5 tbsp tomato purée
6 tbsp pomegranate molasses
400g pickled cherry peppers , roughly chopped
50g feta cheese , crumbled
1 tbsp pine nuts

Steps:

Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the dough in oil, place in a large bowl and cover. Leave to rise until doubled in size. The warmer your kitchen is, the faster it will rise, but generally it should take 1-2 hrs.
Heat oven to 240C/220C fan/gas 9 (or the highest setting). Sprinkle 2 baking trays with a little of the reserved flour and place in the oven to heat up.
Heat the olive oil in a large frying pan until hot. Add the onions and garlic, and cook for a few mins until softened. Add the beef and let it brown for about 5 mins, breaking up the mince as it cooks. Pour off any excess oil. Add the spices, chilli, 2 tbsp of the tomato purée, 5 tbsp of the pomegranate molasses and some seasoning. Cook for 1 min, then remove from the heat.
Divide the dough into 6 balls. Sprinkle the remaining flour over a work surface and roll out the dough, each to about 25cm across. Remove the trays from the oven and place 2 pizza bases on each (you'll need to cook in batches). Spread the remaining tomato purée on each base. Top with the meat mixture, peppers, feta and pine nuts. Cook for 10 mins or until the bases are cooked through and golden brown around the edges. Drizzle over the remaining pomegranate molasses and serve.

Nutrition Facts : Calories 439 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium

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