Turkish Lamb Pizza

Ingredients

400 g Turkish pide, split, toasted
500 g lamb mince
2 Tbs Moroccan seasoning
60 g baby spinach leaves, shredded
2 Tbs slivered almonds, toasted
100 g feta, crumbled
200 g tub beetroot hummus
200 g natural yoghurt
1/2 cup pomegranate seeds

Method

Preheat oven to 200 C.

Place the pide on a large baking tray. Heat a large frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add the Moroccan seasoning and cook, stirring, for 1 minute or until aromatic. Add the spinach and cook, stirring, for 1 minute or until the spinach just wilts. Add the almonds and toss to combine.

Spoon mince mixture evenly over the cut side of the pide. Sprinkle with feta. Bake for 10 minutes or until crisp and heated through.

Transfer the pide to a serving platter. Top with hummus and yoghurt. Sprinkle with pomegranate seeds to serve.

Credits: Coles

Photo Credits: Coles