3 tablespoons olive oil
3 large red onions, thinly sliced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary plus extra to cook
1 tablespoon brown sugar
1 tablespoon balsamic or red wine vinegar
200 grams beef mince
16 green olives
100 grams feta, crumbled
2 x 25 cm Turkish bread pizza bases
¾ cup plain yoghurt
2 tablespoons tahini
2 tablespoons lemon juice
2 large tomatoes, diced
1 cos lettuce, shredded
Preheat the oven to 200˚C.
Heat the oil in a large sauté pan and add the onions, garlic and rosemary. Season then cover and cook for 10 minutes over a low heat, stirring occasionally. Uncover and stir in the sugar and vinegar. Cook uncovered until the onions are tender and glossy. Transfer to a bowl and set aside. Don’t wash the pan. Add the mince to the sauté pan, season and cook over a high heat until browned, breaking it up with the back of a spoon. Combine with the onions.
To cook: Place the pizza bases on a flat baking tray and spread with the mince mixture. Top with the olives and feta and sprinkle with a few rosemary leaves. Bake for 10-12 minutes until the bases are crisp and the feta lightly golden.
To serve: Whisk the yoghurt, tahini and lemon juice in a bowl and season. Transfer the flat-breads to a board and cut into wedges. Top with the tomatoes and lettuce and drizzle with the yoghurt sauce.
Cook’s tip: Tahini is available from supermarkets.
Turkish pizza bread bases can be found in the chilled section at the supermarket. You can also use pita breads or tortillas for the bases in this recipe.