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Turkish-style flatbread

A simple and flavour-packed flatbread made with leftover roast meat, fresh herbs, spices, and a ready-made pizza base — perfect for an easy meal after Easter.

At a glance

25 minutes
2

Ingredients

  • 1 small red or brown onion (or 2 shallots), half thinly sliced, half finely chopped
  • ½ lemon, zest and juice
  • 1 pinch caster sugar
  • 250g leftover cooked meat (beef, lamb, chicken, or mince)
  • 3 tbsp tomato paste
  • 1½ tsp chilli flakes (or a mild chilli spice blend)
  • 1 tsp ground cumin
  • A handful of soft herbs (like parsley, chives, coriander or basil) — most finely chopped, a few left whole
  • 1 ready-made pizza base (Roman-style or thin)
  • Extra virgin olive oil, for drizzling (optional)

Method

  1. In a small bowl, mix the thinly sliced onion with lemon juice, a pinch of salt, and a pinch of sugar. Set aside to pickle slightly.
  2. Preheat the oven to 200°C (fan-forced). Place a baking tray in the oven to catch any drips.
  3. Cut or shred the leftover meat into small pieces. In a bowl, combine the meat, finely chopped onion, tomato paste, chilli flakes, cumin, and most of the chopped herbs. Season to taste and mix well.
  4. Leaving the pizza base on its cardboard tray, spread the meat mixture over the base, leaving a small border around the edges.
  5. Once the oven is ready, use the tray to carefully slide the pizza straight onto the oven rack. Bake for 8–10 minutes, until golden and crisp.
  6. Remove from the oven, and scatter over the pickled onions, lemon zest, and the remaining herbs. Drizzle with a little olive oil if you like.
  7. Slice and serve while hot — perfect with a simple green salad on the side!