Turkish pizza
0
- Total Time25 mins
- Makes4 servings
Photo, Roberto Caruso.
Ingredients
1 English cucumber, peeled, seeded and finely chopped
1/2 cup chopped parsley, divided
1/4 cup chopped mint
1/4 cup crumbled feta
4 tsp olive oil
1 tbsp lemon juice
fresh pepper, to season
Pizza
2 cups reserved beef, from pomegranate and spice beef wraps (link below)
4 pieces naan bread
1 tomato, thinly sliced
2 tbsp pine nuts
Instructions
PREHEAT barbecue to medium-low.
STIR cucumber with 1/4 cup each chopped parsley, mint, feta, olive oil and lemon juice in a medium bowl until combined. Season with fresh pepper.
SPREAD reserved beef mixture (from Pomegranate and Spice Beef Wraps) in an even layer over naan bread. Top with tomato and pine nuts.
OIL grill. Barbecue pizzas, topping-side up, lid closed, until warmed through, 2 to 3 min. Sprinkle with remaining 1/4 cup chopped parsley. Serve with cucumber salsa.
Secret ingredient
Middle Eastern cuisine uses pomegranate molasses in a lot of dishes. Adding easy-to-find pomegranate juice and simmering gently adds a similar sweet-tart flavour.
Nutrition (per serving)
Calories 609, Protein 29g, Carbohydrates 65g, Fat 26g, Fibre 6g, Sodium 599mg.
Excellent source of Vitamin B12.