Turkish pizza with spiced pomegranate beef & feta
We are all familiar with Italian crispy pizza but what about Turkish original pizzas?
- 500 g pack bread mix
- 1 tsp olive oil, plus a little extra for the dough
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 1 tbsp red chilli flakes
- 5 tbsp tomato purée
- 6 tbsp pomegranate molasses
- 400 g jar sweet pickled peppadew peppers, roughly chopped
- 50 g feta cheese, crumbled
- 1 tbsp pine nuts
- 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.
Calories: 439kcal | Carbohydrates: 56g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Fiber: 3g | Sugar: 14g
Photo credit and inspiration: Jennifer Joyce