Moroccan Flatbread Pizzas

Name: Moroccan Flatbread Pizzas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1 red onion; 1 tbsp fresh parsley leaves; 1 lb fresh ground beef; 2 tsp ground cumin; 2 tbsp pine nuts; 1.5 tsp paprika; 1 tbsp fresh lemon juice; 0.5 cup plain natural yoghurt; 4 naan bread

Beef, pine nuts and yoghurt come together in this pizza, fragrant with cumin and paprika and baked in the oven. It's finished with fresh parsley.

25 min · Serves 2 · Easy

Ingredients

1 red onion
1 tbspfresh parsley leaves
450 gfresh ground beef, zabiha; or 1 lb fresh ground lamb
2 tspground cumin
2 tbsppine nuts
1.5 tsppaprika
1 tbspfresh lemon juice
120 mlplain natural yoghurt, can use Greek
4 naan bread, garlic and coriander, should not be plain naan breads

Method

Start cooking mode

Time: Prep 5 min · Cook 20 min · 25 min total
Difficulty: easy

1
Preheat the oven to 350°F or 180°C. Finely dice the red onion and finely chop the fresh parsley and set aside.
2
In a non-stick skillet, cook the ground beef or lamb for 2 minutes, mashing it into smaller pieces with a spatula.
2 min
3
Add the red onion, cumin, pine nuts, paprika and lemon juice. Cook the beef or lamb mixture until the meat is completely cooked, about 10 minutes.
10 min
4
Meanwhile, spread all but 3 tablespoons of the yoghurt onto the four naan breads, as you would spread tomato sauce on a pizza and put in the oven to warm through for 5 minutes.
5 min
5
Remove the meat mixture from the heat and stir through the remaining 3 tablespoons of yoghurt.
6
Remove the naan breads from the oven. Share the meat mixture between the naan breads and put back in the oven for 5 minutes (don't leave it in the oven for too long as the meat would dry out and fall apart on the plate).
5 min
7
Remove from the oven, scatter with the fresh parsley and serve.