Name: Middle eastern-style pizza
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 medium brown onion, chopped finely; 1 clove garlic, crushed; 500 gram minced lamb or beef; 1/4 teaspoon cayenne pepper; 2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 cup (250ml) beef stock; 2 medium tomatoes, chopped finely; 1/3 cup (50g) pine nuts, toasted; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/3 cup coarsely chopped fresh mint; 1 400g afghan bread; 190 gram jar chilli pesto; 1 cup (280g) greek-style yogurt; 1 teaspoon sumac

Middle eastern-style pizza

Packed full of flavour and spice, this Middle Eastern style lamb pizza is perfect for wowing your guests. This dish is divine served topped with Greek yoghurt and sprinkled with fresh mint, parsley and sumac.

Serves 4

Prep

45M

Cook

45M

Total

1H 30M

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Ingredients

2 tablespoon olive oil

1 medium brown onion, chopped finely

1 clove garlic, crushed

500 gram minced lamb or beef

1/4 teaspoon cayenne pepper

2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 cup (250ml) beef stock

2 medium tomatoes, chopped finely

1/3 cup (50g) pine nuts, toasted

1/4 cup coarsely chopped fresh flat-leaf parsley

1/3 cup coarsely chopped fresh mint

1 400g afghan bread

190 gram jar chilli pesto

1 cup (280g) greek-style yogurt

1 teaspoon sumac

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Heat oil in a large frying pan. Add onion and garlic. Cook, stirring, until onion is soft. Add mince. Cook, stirring, until browned. Add pepper and spices. Stir until fragrant.

3.Add stock and tomatoes to the pan. Cook, stirring, over a medium heat until most of the liquid is evaporated. Remove from the heat, stir in the pine nuts, parsley and half the mint.

4.Place Afghan bread on greased oven trays. Top bread with pesto, then press mince mixture onto pesto, leaving a 3cm border. Bake on the lower shelf in a hot oven about 12 minutes, or until browned lightly.

5.Serve pizzas topped with yogurt and sprinkled with remaining mint and sumac.

You could also use two 24 cm round traditional pizza bases if Afghan bread is unavailable.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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