Turkish Pizza with Spiced Pomegranate Beef and Feta Recipe

Introduction

Discover the vibrant flavors of Turkish pizza with this recipe featuring spiced pomegranate beef and crumbly feta. It’s a delicious twist on traditional pizza, combining warm spices, tangy pomegranate molasses, and sweet pickled peppers for a memorable meal perfect for sharing.

Ingredients

• 500g pack bread mix
• 1 tsp olive oil, plus extra for the dough
• 2 medium onions, chopped
• 2 garlic cloves, chopped
• 250g extra-lean minced beef
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tbsp red chilli flakes
• 5 tbsp tomato purée
• 6 tbsp pomegranate molasses
• 400g jar sweet pickled peppadews peppers, roughly chopped
• 50g feta cheese, crumbled
• 1 tbsp pine nuts

Instructions

1. Step 1: Mix the dough according to the bread mix pack instructions. Reserve about 2 tablespoons of the mix for dusting later. Knead the dough for 8–10 minutes, then coat it lightly with olive oil. Place it in a large bowl, cover, and leave to rise until it doubles in size, typically 1–2 hours depending on kitchen temperature.
2. Step 2: Preheat the oven to 240°C (220°C fan) or gas mark 9, the highest setting. Sprinkle a little of the reserved flour over two baking trays and place them in the oven to heat up.
3. Step 3: Heat 1 teaspoon of olive oil in a large frying pan over medium heat. Add the chopped onions and garlic, cooking until softened. Add the minced beef and cook for about 5 minutes, breaking it up as it browns. Drain any excess oil.
4. Step 4: Stir in ground cumin, ground cinnamon, red chilli flakes, 2 tablespoons tomato purée, 5 tablespoons pomegranate molasses, and season with salt and pepper. Cook for another minute, then remove from heat.
5. Step 5: Divide the risen dough into six equal balls. Dust your work surface with the reserved flour and roll each ball out to approximately 25cm in diameter.
6. Step 6: Remove the hot trays from the oven and place two dough bases on each tray (you may need to cook in batches). Spread the remaining tomato purée evenly over each base.
7. Step 7: Top each pizza with the spiced beef mixture, chopped peppadews, crumbled feta, and pine nuts.
8. Step 8: Bake each tray for about 10 minutes or until the bases are cooked through and golden brown around the edges.
9. Step 9: Drizzle the remaining pomegranate molasses over the cooked pizzas before serving for an extra burst of tangy sweetness.

Tips & Variations

• For extra depth, add a splash of lemon juice to the beef mixture before baking.
• Swap pine nuts for toasted walnuts or almonds for a different crunch.
• If you prefer less heat, reduce the red chilli flakes or substitute with smoked paprika.
• Use homemade pizza dough if you have time; it adds a fresh flavor and chewy texture.

Storage

Store any leftover pizzas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 180°C for 5–7 minutes to retain crispness. Avoid microwaving to keep the base from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beef mixture in advance?

Yes, you can cook the spiced beef mixture up to a day ahead and keep it refrigerated. Reheat it slightly before assembling the pizzas.

What can I use if I can’t find pomegranate molasses?

If pomegranate molasses is unavailable, a mix of balsamic vinegar and a little honey or sugar can provide a similar balance of sweetness and acidity.

Turkish Pizza with Spiced Pomegranate Beef and Feta Recipe

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★★★★★

4.4 from 64 reviews

• Author: Luna
• Total Time: 1 hour 40 minutes (including dough rising)
• Yield: 6 servings 1x
• Diet: Halal

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Description

This Turkish pizza features a flavorful spiced pomegranate beef topping paired with tangy feta and sweet pickled peppadew peppers on a homemade bread dough base. The dough is enriched with olive oil and rises to a golden, crisp finish, while the beef is infused with aromatic spices, pomegranate molasses, and a hint of chili for warmth. Pine nuts add a delightful crunch, making this dish a perfect blend of sweet, savory, and spicy flavors inspired by Middle Eastern cuisine.

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Ingredients

Scale 1x2x3x

Dough

• 500g bread mix
• 1 tsp olive oil, plus extra for coating dough

Beef topping

• 2 medium onions, chopped
• 2 garlic cloves, chopped
• 250g extra-lean minced beef
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tbsp red chilli flakes
• 5 tbsp tomato purée (divided)
• 6 tbsp pomegranate molasses (divided)
• Salt and pepper, to taste

Assembly & Garnish

• 400g jar sweet pickled peppadews peppers, roughly chopped
• 50g feta cheese, crumbled
• 1 tbsp pine nuts

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Instructions

1. Prepare the dough: Mix the bread dough following the pack instructions, leaving about 2 tablespoons of the bread mix in the bag for dusting and rolling out later. Knead the dough vigorously for 8-10 minutes until smooth, then coat it lightly with olive oil. Place the dough in a large bowl, cover it, and leave to rise until it doubles in size. This should take 1 to 2 hours depending on room temperature.
2. Preheat the oven: Heat the oven to 240°C (220°C fan)/Gas mark 9, or the highest setting available. Lightly sprinkle two baking trays with some of the reserved flour and place them in the oven to heat while preparing the pizzas.
3. Cook the beef mixture: Heat 1 teaspoon olive oil in a large frying pan over medium-high heat until hot. Add the chopped onions and garlic and sauté for several minutes until softened. Add the minced beef and cook for about 5 minutes, stirring and breaking it up until browned. Drain off any excess fat. Stir in the ground cumin, ground cinnamon, red chili flakes, 2 tablespoons tomato purée, 5 tablespoons pomegranate molasses, salt, and pepper. Cook the mixture for another minute to blend the flavors, then remove the pan from the heat.
4. Shape the pizza bases: Divide the risen dough into six equal pieces and sprinkle the reserved flour onto the work surface. Roll each piece out into a roughly 25cm diameter circle. Carefully remove the hot baking trays from the oven and place two dough bases on each tray, working in batches if necessary.
5. Assemble the pizzas: Spread the remaining 3 tablespoons of tomato purée evenly over each base. Distribute the spiced beef mixture on top, followed by the roughly chopped sweet pickled peppadew peppers, crumbled feta cheese, and sprinkle with pine nuts.
6. Bake the pizzas: Place the trays back into the hot oven and bake the pizzas for approximately 10 minutes, or until the bases are cooked through and have a golden-brown edge.
7. Finish and serve: Remove the pizzas from the oven and drizzle over the remaining 1 tablespoon of pomegranate molasses for a final touch of sweet tang. Serve immediately while hot.

Notes

• For the best flavor, use fresh pomegranate molasses from a specialty store or Middle Eastern market.
• To reduce the spice level, adjust the amount of red chili flakes according to preference.
• The bread mix can be substituted with your favorite pizza dough recipe if preferred.
• If you don’t have peppadew peppers, substitute with sweet roasted red peppers for similar sweetness.
• Rest the cooked beef mixture slightly before placing on dough to prevent sogginess.
• Ensure the baking trays are hot before adding the dough to create a crispy base.

• Prep Time: 20 minutes (including dough kneading)
• Cook Time: 20 minutes (10 minutes for beef cooking + 10 minutes baking)
• Category: Main Course
• Method: Baking
• Cuisine: Turkish

Keywords: Turkish pizza, pomegranate beef, spiced minced beef, feta pizza, peppadew pizza, Turkish cuisine, homemade dough, Middle Eastern flavors