These pizza-style Turkish breads can be smothered with either melted cheese or Middle Eastern-inspired lamb mince. They’re perfect for relaxed entertaining or a quick lunch or dinner.

Prep Time : 0:20 | Cook Time : 0:25 | Total Time : 0:45 | Serving : 8 person.

Ingredients

• 2 (400g each) Turkish pide

• Greek-style yoghurt, to serve

• Rocket, to serve

• Fresh continental parsley sprigs, to serve

• Lemon wedges, to serve

Spicy lamb topping

• 2 tablespoons extra virgin olive oil

• 1 brown onion, finely chopped

• 1/2 red capsicum, deseeded, finely chopped

• 1/2 green capsicum, deseeded, finely chopped

• 3 garlic cloves

• 500g lamb or beef mince

• 2 roma tomatoes, halved, deseeded, finely chopped

• 1/2 cup chopped fresh continental parsley

• 70g (1/4 cup) tomato paste

• 1 teaspoon allspice

• 1/2 teaspoon Masterfoods Chilli Flakes

• 1/2 teaspoon ground cinnamon

Three-cheese topping

• 1 egg, lightly whisked

• 200g (2 cups) coarsely grated mozzarella

• 100g haloumi, thinly sliced

• 100g feta, coarsely crumbled

Method

• Step 1

  For the spicy lamb topping, heat the oil in a large frying pan over high heat. Add the onion, capsicum and garlic. Reduce heat to medium-low. Cook, stirring often, for 10 minutes or until softened. Transfer to a large heatproof bowl. Set aside to cool. Add the mince, tomato, parsley, tomato paste, allspice, chilli and cinnamon. Season well. Use your hands to knead to combine.

• Step 2

  Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper. Use a large serrated knife to carefully slice the pides in half horizontally. Use a spatula to firmly spread the lamb mixture over both cut sides of 1 split pide to create even layers.

• Step 3

  For the three-cheese topping, combine the egg and mozzarella in a bowl. Spread the mixture over both cut sides of the remaining pide. Top with haloumi and crumble over feta.

• Step 4

  Transfer pides to the prepared trays. Bake for 12-15 minutes or until crisp and golden. Top the lamb pide with yoghurt. Sprinkle rocket and parsley over pides. Serve with lemon wedges.