Easy Turkish style mince pizza
Serves: 4 | Preparation Time: 15 mins | Cooking Time: 30 mins
1kg Tasman beef mince
Salt and pepper
2 chopped shallots
4 cloves minced garlic
4 tbsp olive oil
1 can diced tomatoes
1 can tomato paste
2 tsp oregano
2 tsp basil
2 tsp fresh parsley
3x Turkish flat breads
4 large mushrooms, sliced (optional)
Red pepper, 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, red pepper, 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 ⅓ cup bolognaise sauce over each.
- 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.
Lahmacun, pronounced Lahamajoun, is perfect to prepare-ahead lunch, or as a great dinner on-the-go. To serve a crowd, slice it up and serve with other mediterean favourites.