Turkish Pizza with Beef and Feta
We are all familiar with Italian crispy pizza but what about Turkish original pizzas?
Servings: 6
Calories: 439kcal
Ingredients
- 500 g pack bread mix
- 2 garlic cloves, chopped
- 2 medium onions, chopped
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 5 tbsp tomato purée
- 6 tbsp pomegranate molasses
- 1 tsp olive oil, plus a little extra for the dough
- 1 tbsp red chilli flakes
- 400 g jar sweet pickled peppadew peppers, roughly chopped
- 50 g feta cheese, crumbled
- 1 tbsp pine nuts
Instructions
- You can use a bag for preparing for dough from the store. If you do not have flour leave 2-3 tbsp from the mixture for later. You can follow the recommended instructions on the packaging and knead for about 10-12minutes. Leave it aside for 1-2 hours in a large bowl, where the dough will double it size.
- Preheat oven to 240C place inside two baking trays with bottoms covered with the tbsp reserved flour.
- In a large frying pan heat a few tbsp olive oil and add the chopped garlic and onions. Cook them until you see they start getting soften or gold brown/translucent.
- Now add to the pan the beef breaking it down and cook it for 5-6minutes.
- Add to the mixture 2 tbsp of the tomato purée, spices, 5 tbsp of the pomegranate molasses chilli, and some seasoning and cook for 1 or 2 minutes, and remove from the heat.
- Sprinkle some flour over a cutting board. Then check the dough and transfer it to the cutting board. With your hands split the dough into 6 pieces and roll out the dough.
- Remove the baking trays from the oven (be careful they will be hot) and place the dough pizza pieces inside. On top of each pizza piece spread some feta, peppers, the meat from the pan mixture, and pine nuts.
- Place in the oven and bake it for 10 mins, check to be sure the pizza is getting golden brown on the edges.
- It is recommended to serve them when they are still nice and warm and you can sprinkle more Drizzle over the remaining pomegranate molasses on top.