Tandoori, Turkey and Feta Pizzas

Tandoori, Turkey and Feta Pizzas

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 8, 2017.
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Although mild, try adding tandoori paste a little at a time to suit your taste buds.

Ingredients

Tandoori, Turkey and Feta Pizzas

  • 450g turkey mince
  • 1-2 tablespoons tandoori paste (depending on heat preference)
  • ½ teaspoon salt
  • 70g tomato paste
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon olive oil
  • 3 pizza bases
  • 100g feta cheese
  • ½ red onion, thinly sliced
  • ½ punnet baby capsicums, core and seeds removed and thinly sliced

Salad

  • 1½ tablespoons chopped mint leaves
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 baby cos lettuce
  • ½ telegraph cucumber
  • 1 courgette

Yoghurt Drizzle

  • 150g natural yoghurt
  • 1½ tablespoons chopped mint leaves
  • ½ teaspoon runny honey

Steps

  1. Preheat oven to 220°C. Preheat two oven trays (or pizza stones if you have them). Heat a drizzle of oil in a large fry-pan on high heat. Cook turkey mince for about 5 minutes, breaking up with a wooden spoon, until browned and cooked through. Add tandoori paste and salt and cook a further 1-2 minutes, until fragrant. Set aside.
  2. While mince cooks, mix tomato paste, sweet chilli sauce and olive oil in a shallow bowl. Lay two sheets of baking paper on a bench and place pizza bases on top. Divide tomato mixture between bases and spread evenly to cover then sprinkle over feta.
  3. Sprinkle pizzas with cooked turkey mince, red onion and capsicums. Season with salt and pepper.
  4. Carefully lift baking paper with pizzas on top and place on preheated trays (or stones) then carefully slide baking paper away (use a fish slice to help with this). Cook pizzas until the base is crisp and golden around the edges, about 12–14 minutes. Swap trays halfway to ensure even cooking.
  5. Whisk together first measure of mint, mustard, vinegar and oil in a large bowl. Roughly chop lettuce; thinly slice cucumber; peel courgette into long, thin ribbons. Toss veggies with dressing and season to taste with salt and pepper. Combine all yoghurt drizzle ingredients together in a small bowl.
  6. To serve, cut tandoori, turkey and feta pizzas into 6-8 pieces and top with yoghurt drizzle. Divide slices between plates and serve salad on the side.

Nutritional Information

Energy 2734 kj
653 kcal
Protein 37.1g
Carbohydrate 72.1g
Fat 22.4g