Turkish pizza

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TOTAL TIME

25 min

Serves

4

Turkish pizza

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