Turkish Salad Pizzas
Turkish Salad Pizzas
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 597 |
| pro | 33 g |
| total fat | 21 g |
| sat. fat | 6 g |
| carb | 68 g |
| fibre | 5 g |
| chol | 65 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 44 |
| vit A | 10 |
| vit C | 37 |
| folate | 38 |
Ingredients
- 1 lb lean ground beef or lean ground lamb
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp chopped fresh mint
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 cup pasta sauce
- 1 lb pizza dough
- 2 cups shredded lettuce
- 1 tomato, chopped
- 2/3 cup thinly sliced red onions
- 1/2 cup chopped fresh parsley
- 1 lemon, cut into wedges
Preparation
In nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes. Drain off fat; transfer beef to bowl.
Add oil to pan and heat over medium heat; cook onion, garlic, mint, salt and cayenne pepper until onion is softened, about 5 minutes. Return beef to pan; add pasta sauce and simmer for 2 minutes.
Meanwhile, divide dough into quarters. On lightly floured surface, roll out each into 7-inch (18 cm) circle and place on greased rimmed baking sheet. Spread evenly with meat mixture; bake in 500°F (260°C) oven until crust is golden, about 10 minutes. Top evenly with lettuce, tomato, red onion and parsley. Serve with lemon wedges to squeeze over top.
Additional information : Finish with: Frozen vanilla yogurt with added chopped dates and pistachios
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