Inspired by a popular Turkish flatbread pizza, this dish cleverly uses leftover roast lamb instead of the traditional topping of ground lamb. The savoury garlic sauce adds creaminess in place of cheese; double the recipe and use the extra as a salad dressing, if you like.
- Prep time 45 minutes
- Total time 1 hour
- Portion size 6 servings
Ingredients
Creamy Garlic Sauce:
Pizza:
Method
Creamy Garlic Sauce: In small bowl, whisk together yogurt, mayonnaise, oil, garlic, salt and pepper. Set aside. (Make- ahead: Refrigerate in airtight container for up to 3 days.)Pizza: In saucepan, heat oil over medium heat; cook onion, red pepper and garlic, stirring often, until softened and onions are lightly browned, 8 to 10 minutes. Add tomatoes, salt, pepper and 3 tbsp water; cook, stirring occasionally, until tomatoes are broken down and mixture is slightly thickened, 12 to 15 minutes. Remove from heat; let cool.
Divide dough in half. On lightly floured work surface, gently press and pull each half into 18- x 6-inch (45 x 15 cm) oval. Transfer to greased large baking sheet. Spread tomato mixture over crusts; sprinkle with lamb.
Bake on bottom rack of 475°F (240°C) oven, rotating sheet halfway through, until dough is puffed and golden, 15 to 18 minutes. Drizzle with garlic sauce and sprinkle with mint.
Nutritional facts per each of 6 servings: about
- Fibre 4 g
- Sodium 683 mg
- Sugars 8 g
- Protein 23 g
- Calories 521.0
- Total fat 22 g
- Potassium 472 mg
- Cholesterol 39 mg
- Total carbohydrate 55 g
%RDI
- Iron 34.0
- Folate 56.0
- Calcium 14.0
- Vitamin A 11.0
- Vitamin C 57.0
