Turkish pizza

Total 25 min
Serves 4

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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
1 tbsp
fresh pepper, to season


2 cups
reserved beef, from pomegranate and spice beef wraps (link below)
pieces naan bread
tomato, thinly sliced
2 tbsp


  • 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.


Calories 609, Protein 29 g, Carbohydrates 65 g, Fat 26 g, Fibre 6 g, Sodium 599 mg. Excellent source of Vitamin B12

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.

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