Turkish-style flatbread
Prep
15 mins
Cook
10 mins
Servings
2
Difficulty
Medium
This Turkish style flatbread is one of my go to weeknight dinners because it comes together in just 25 minutes from start to finish. The beef is seasoned with warm spices like cumin and Aleppo chilli, topped with fresh herbs and a squeeze of bright lemon. What I love most is that it uses a shop bought pizza base, which takes all the stress out of making flatbread from scratch. The tomato purée in here is packed with lycopene, a powerful antioxidant that's even more concentrated when cooked. It's simple, satisfying, and honestly tastes far better than you'd expect for such minimal effort.
Ella x
Ingredients
- 1onion((red or brown) or 2 echalion shallots, ½ thinly sliced, ½ finely chopped)
- ½unwaxed lemon(zest and juice)
- 1 pinch/escaster sugar
- 250 gramsbeef(chicken or lamb, or mince))
- 3 tbsptomato purée
- 1½ tspottolenghi aleppo & other chillies blend
- 1 tspground cumin
- 1 handful/ssoft herbs((such as parsley, chives, coriander or basil), most finely chopped, a few roughly chopped)
- 1no.1 hand stretched roman style pizza base
- 1extra virgin olive oil(for drizzling (optional))
Detail level
Instructions
- 1
Put the thinly sliced onion in a small bowl and add the lemon juice with the sugar and a pinch of salt; mix well and set aside. Preheat the oven to 200ºC, gas mark 6. Put a baking tray in the oven, underneath the middle shelf, to catch any drips.
- 2
Cut or shred the cooked meat into bitesized pieces, if needed, then put in a bowl with the finely chopped onion, tomato purée, Aleppo chilli blend, ground cumin and finely chopped herbs. Mix well and season. Leaving the pizza base on its cardboard tray, spread the meat mixture over the top of the base, leaving a border. Once the oven is at temperature, use the cardboard tray to carefully slide the pizza directly onto the middle shelf of the oven; cook for 8-10 minutes, until golden
- 3
Carefully slide the pizza onto a board; scatter over the roughly chopped herbs, pickled onions and lemon zest. Drizzle with a little olive oil, if liked, and serve straight away. A winter leaf salad goes well with this.
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