The yoghurt dough base can be made ahead and kept in the fridge for up to a week.
- 2 cups wholemeal self-raising flour
- 1½ cups unsweetened Greek yoghurt
- 1 -2 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, chopped
- 500 g beef or lamb mince
- 3 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 1 large tomato, diced
- 1 carrot, finely diced
- 1 zucchini, finely diced
- ¼ cup water
- 3 tbsp pine nuts
- Cucumber ribbons
- Diced tomato
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- Lemon quarters
- ½ cup Greek yoghurt
- juice of half a lemon
- 1 garlic clove, finely minced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the dough, mix the yoghurt and wholemeal flour together to form a firm dough. Divide the dough up evenly into golf ball sized pieces. Line a large baking tray with baking paper and set aside.
Roll out the dough into rounds about ½ cm thick. Pull the edges over about 2 cm in and press down to create a crust edge. Set the rounds out on the lined baking tray and set aside.
Preheat oven to 180°C (fan bake).
For the meat filling, in a large saucepan over medium heat add in the olive oil, onion and garlic and saute for a few minutes until translucent.
Add in the mince and cook until browned remembering to remove any clumps as the mince cooks.
Add the tomato paste, spices and salt and pepper to the meat mixture and cook for 1-2 minutes until fragrant.
Add the diced tomato, carrot and zucchini along with the water. Simmer on low for 5-8 minutes until the vegetables have softened. Add in the pine nuts and stir to combine.
Remove from heat and let the filling mixture cool slightly.
To assemble, add a few tbsp of the meat filling to the centre of the dough rounds on the baking tray. Press the filling out to the edges of the crust. Repeat with the remaining dough rounds.
Place into the oven and bake for 25-30 minutes until golden brown.
Remove them from the oven and let the pizza's cool slightly before adding the toppings.
Drape the pizza's in cucumber ribbons, diced tomatoes and drizzle with the garlic yoghurt and finish with a sprinkle of parsley and mint.
Recipe from The Whimsical Wife by Melissa Darr, with photographs by Melissa Darr.