Turkish pizza


  • Total Time25 mins
  • Makes4 servings
Turkish pizza

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 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


  • 2 cups reserved beef, from pomegranate and spice beef wraps (link below)

  • 4 pieces naan bread

  • 1 tomato, thinly sliced

  • 2 tbsp pine nuts


  • 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.