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Turkish pizza with spiced pomegranate beef & feta

 

Turkish pizza with spiced pomegranate beef & feta

We are all familiar with Italian crispy pizza but what about Turkish original pizzas?
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: Turkey
Keyword: Beef, feta cheese
Servings: 6
Calories: 439kcal

Ingredients

  • 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

Instructions

  • 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

Calories: 439kcal | Carbohydrates: 56g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Fiber: 3g | Sugar: 14g

Photo credit and inspiration: Jennifer Joyce

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Best Dish Recipes from the Balkans | Turkish pizza with spiced pomegranate beef & feta - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Turkish pizza with spiced pomegranate beef & feta

 

Turkish pizza with spiced pomegranate beef & feta

We are all familiar with Italian crispy pizza but what about Turkish original pizzas?
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: Turkey
Keyword: Beef, feta cheese
Servings: 6
Calories: 439kcal

Ingredients

  • 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

Instructions

  • 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

Calories: 439kcal | Carbohydrates: 56g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Fiber: 3g | Sugar: 14g

Photo credit and inspiration: Jennifer Joyce

Written by

Related Post

String Beans with Beef
String Beans with Beef
  Adding cooked string beans make this salad enriched and tasty meal. Photo credit and

Leave a Reply