Easy style Turkish pizza
1kg Tasman Regular Beef Mince
salt and pepper
2 chopped shallots
4 cloves minced garlic
4 tbs Olivital extra virgin olive oil
1 can diced tomatoes
1 can tomato paste
2 tsp oregano
2 tsp basil
2 tsp fresh parsley
4 large mushrooms sliced (optional)
In a large pot, heat the olive oil over low heat and add shallots and garlic; saute until transparent.
Add ground beef, and stir until browned and well separated. Season with salt and pepper.
Add tomatoes, oregano, basil, mushrooms, parsley, and tomato paste. Bring to a boil then reduce heat and allow to simmer until sauce thickens.
Preheat the oven to 200°C. Split the 3 Turkish bread rolls in half, spread each with a little tomato paste.
Place rolls on an oven tray, spoon about 1/3 cup bolognaise sauce over each. Sprinkle each with some chopped pimento stuffed olives and crumbled feta.
Cook for 10 minutes or until hot. Sprinkle a little parsley or salad leaves over the pizza to serve.
Note: This is great recipe to use up any leftover bolognaise sauce or make a batch of bolognaise sauce ahead of time and freeze. It’s a good idea to cook until it’s just a little drier than you would normally serve over pasta, as you’re teaming the meat sauce with bread so you don’t want it too wet.