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    You are in: Home / Australian / Middle Eastern Pizzas Recipe
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    Middle Eastern Pizzas

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    bluemoon downunder's Note:

    Spicy, nutty ground beef - or lamb or chicken - on top of a light pastry, served with a dollop of yoghurt dip. Adapted from a recipe from the Simply Great Recipes website.

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    Serves: 4


    Middle ...

    Units: US | Metric




    1. 1
      Sift the flour into a bowl; beat together the egg, oil and milk and stir into the flour. Mix all the ingredients to form a soft dough; turn the mixture out onto a floured board and knead lightly shaping into a ball, and refrigerate for 10 minutes.
    2. 2
      Heat the oil in a medium-sized non-stick pan, sauté the onions and garlic until they have just softened, then add the ground beef (or lamb or chicken) and cook for 3-4 minutes or until it is lightly browned; stir in the pinenuts, tomato paste, cumin, sumac, cinnamon and baby spinach leaves, and cook gently for another minute or two, or until the baby spinach leaves have just wilted, then set aside.
    3. 3
      Cut the pastry dough into 4 equal portions and roll out each portion into 30cm x 17cm ovals; spoon the filling over the pastry leaving a 21/2 cm edge.
    4. 4
      Fold the pastry edges over the edges of the filling leaving most of the filling exposed; and seal by twisting the pastry ends; brush the pastry with beaten egg and carefully place the pizzas onto a lightly greased baking tray.
    5. 5
      Bake the pizzas in a preheated oven at 200°C/400°F for 12-15 minutes or until they are golden brown.
    6. 6
      Serve the pizzas with dollop of tzatziki.
    7. 7
      NOTES: Because something in tomato paste disagrees with me, when I've made these, I've used a well-drained can of tomatoes and added an Australian bush tomato spice which has a very tomatoey taste; and I've also added a teaspoon of lemon juice.

    Ratings & Reviews:

    • on December 13, 2008


      Made for Holiday Tag. I made the topping on pita bread rather than the dough.Its the first time I ever used sumac and found it such an interesting flavour. No spinach leaves either otherwise the boys would not have tried it.I liked this very much.

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    • on April 26, 2006


      I made this tonight for 'zaar tag using minced lamb. The next time I make it I will make some adaptations. I used tomato paste, but thought the taste was really too strong. It was only when I looked at the can that I realised my tomato paste was double concentrated, so that was my mistake entirely. I found the dough to be really sticky, and had to add more flour, and again more when I rolled it out. Also, I had to roll the dough over the rolling pin in order to transfer to the baking sheets (mine weren't greased, and the pizzas turned out fine). I didn't have any tzatziki, so I used plain yoghurt, which was fine. All in all though, a successful recipe. Thanks Bluemoon!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Middle Eastern Pizzas

    Serving Size: 1 (340 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 664.0
    Calories from Fat 357
    Total Fat 39.7 g
    Saturated Fat 11.1 g
    Cholesterol 164.7 mg
    Sodium 1018.4 mg
    Total Carbohydrate 52.3 g
    Dietary Fiber 5.4 g
    Sugars 7.0 g
    Protein 26.8 g

    The following items or measurements are not included:


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