Turkish-style pizzas

Name: Turkish-style pizzas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil, plus 1 tsp; 1 x 400g pack lamb mince; 1 onion, finely chopped; ½ x 180g jar Ottolenghi Shawarma Marinade; 1 270g pack frozen Crosta & Mollica Pizza Bases with Tomato Sauce; 2 tbsp pine nuts; 3 tbsp natural yogurt; 3 dill sprigs, fronds picked; 4 guindillas (hot peppers), sliced

This meal by Rebecca Woollard comes together fast with ready-made pizza bases and shawarma marinade. Follow Rebecca Woollard on Instagram.

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 tbsp olive oil, plus 1 tsp
1 x 400g pack lamb mince
1 onion, finely chopped
½ x 180g jar Ottolenghi Shawarma Marinade
1 270g pack frozen Crosta & Mollica Pizza Bases with Tomato Sauce
2 tbsp pine nuts
3 tbsp natural yogurt
3 dill sprigs, fronds picked
4 guindillas (hot peppers), sliced

Preheat the oven to 210°C, gas mark 7. Heat a large frying pan over a high heat and drizzle in 1 tbsp oil. Once shimmering, add the lamb, onion and a pinch of salt. Fry, breaking the mince up with a spoon for 1-2 minutes until the lamb is brown, then drain through a sieve (discard the juices) and return to the pan. Fry for 2 minutes, stir in the shawarma marinade and fry for another 2 minutes. Remove the pan from the heat.
Put the pizza bases on 2 baking trays and evenly spread the mince between them. Bake for 10-12 minutes, until the crusts are golden and the lamb has crisped on top.
Meanwhile, heat 1 tsp of oil in the frying pan (no need to wash it) over a medium-high heat and fry the pine nuts, stirring frequently, for 3-4 minutes, until golden. Drain on kitchen paper. Once the pizzas are cooked, dollop the yogurt over the top, then scatter over the toasted pine nuts, dill and guindillas.

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