Name: Turkish pizza with spiced pomegranate beef & feta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 6
Cuisine: Turkish
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

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Turkish pizza with spiced pomegranate beef & feta

Turkish pizza with spiced pomegranate beef & feta

Jennifer Joyce

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Makes 6

Easy

Prep: 15 mins

Cook: 10 mins

plus 1-2 hours rising

A star rating of 5 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per pizza

kcal439
fat12g

low
saturates4g
carbs56g
sugars14g
fibre3g
protein20g
salt1.6g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, July 2013

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