Middle Eastern beef and quinoa pizza
Flour, plain, gluten free
1 cup(s), (135g)
65 g, (1/3 cup)
1 tsp, instant
½ medium, finely chopped
1 clove(s), crushed
Lean beef mince, raw
Ground cayenne pepper
½ cup(s), (125ml)
2 medium, finely chopped
Orange sweet potato (kumara)
150 g, cut into 1cm pieces
1 small, thinly sliced
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
⅓ cup(s), leaves
2 x 3 second spray(s)
- Using electric beaters fitted with a dough hook, combine flour, quinoa, yeast and salt in a mixing bowl. Gradually add ⅓ cup (80ml) warm water and half the oil and mix until dough comes together. Increase speed to medium and knead for 3–4 minutes or until dough is smooth and elastic (see tip).
- Lightly spray a large bowl with oil. Using a spatula, transfer dough to bowl. Set aside, covered, in a warm, draught-free place for 1 hour or until dough increases in size slightly.
- Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
- Add pepper, allspice and cumin and cook, stirring, for 1 minute or until fragrant. Add juice, stock, paste and tomatoes and cook, stirring, for 5 minutes or until mixture has thickened. Set aside for 10 minutes to cool.
- Meanwhile, boil, steam or microwave sweet potato until just tender. Drain.
- Preheat oven to 240°C or 220°C fan-forced. Lightly spray a baking tray with oil. Using oiled hands, flatten dough on tray until it forms a 28cm x 18cm oval shape. Bake for 8 minutes.
- Spoon mince mixture over pizza base. Top with sweet potato and zucchini. Lightly spray vegetables with oil. Bake for 10–12 minutes or until golden and crisp, adding pine nuts for the last 5 minutes of cooking.
- Meanwhile, combine yoghurt and 1 tablespoon water in a small bowl. Drizzle pizza with yoghurt and sprinkle with coriander to serve.