Name: Matt Moran’s Turkish style pizza is proof simple ingredients deliver big flavour
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup olive oil1 onion, chopped finely; 1 clove garlic, crushed; 500g lamb mince; 1 teaspoon chilli flakes; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 1 1/2 teaspoons mixed spice; 1 teaspoon grated lemon zest; 2 tablespoons lemon juice; 1/2 cup My Perfect Beef Stock; 400g can chopped tomatoes; 430g Turkish bread; Toasted pine nuts, small mint leaves, tzatziki, to serve

Matt Moran’s Turkish-style pizza with tzatziki is the ultimate crowd-pleasing dinner, combining a crisp, golden base with a richly spiced beef topping and a refreshing dollop of homemade tzatziki. The secret to its deep, savoury flavour is Matt Moran’s My Perfect Beef Stock, which brings richness and depth to every bite. Perfect for sharing, this easy take on a Turkish classic is guaranteed to become a family favourite

Ingredients

1/4 cup olive oil1 onion, chopped finely

1 clove garlic, crushed

500g lamb mince

1 teaspoon chilli flakes

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1 1/2 teaspoons mixed spice

1 teaspoon grated lemon zest

2 tablespoons lemon juice

1/2 cup My Perfect Beef Stock

400g can chopped tomatoes

430g Turkish bread

Toasted pine nuts, small mint leaves, tzatziki, to serve

Method

Step 1

Preheat oven to 220°C/200°C fan-forced.

Step 2

Heat 1 tablespoon of the oil in a large frying pan on medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until the onion has softened. Add lamb mince. Cook, stirring, breaking up the lumps with a wooden spoon, until mince is browned. Add chilli, cumin, cinnamon and mixed spice. Stir until fragrant. Add lemon zest, lemon juice, stock and tomatoes. Cook, stirring, on medium heat until most of the liquid has evaporated. Remove from heat.

Step 3

Cut bread in half horizontally and place on a baking tray. Drizzle halves with remaining oil. Bake for 8 minutes or until lightly golden.

Step 4

Spoon lamb mixture into bread halves, pressing evenly, and leaving a 1cm border around the edge. Cover with foil. Bake for 10 minutes. Remove foil. Bake for a further 10 minutes or until browned lightly.

Step 5

Serve the pizzas cut into thick slices, topped with pine nuts, herbs and tzatziki.

*(Photography: Con Poulos, styling: Michele Cranston)*

Chef Matt Moran Chef

Matt Moran AM is an Australian chef and restaurateur who has appeared on several TV cooking shows, including MasterChef. With more than 40 years of experience, Matt is known for his successful restaurants, including Aria, Chiswick, Chophouse and Rockley Pub. Matt has become a regular contributor to Better Homes and Gardens magazine, creating recipes that are hearty, filling and full of flavour. When he's not working hard in the kitchen, you can find him tending to his kitchen garden on his family farm in the Central Tablelands.