Photo of Keema flatbread pizza by WW

Keema flatbread pizza

Points® value
Total Time
40 min
15 min
25 min


Rapeseed Oil

2 teaspoon(s)

Turkey Breast Mince, raw

400 g

Ground Cumin

2 teaspoon(s), level

Chilli Powder

2 teaspoon(s), level

Tomato Purèe

2 tablespoon(s), level

Lemon Juice, Fresh

35 ml

Vegetable stock cube

1 cube(s), to make 200ml stock

Peas, fresh or frozen

100 g

Coriander, fresh

3 tablespoon(s), chopped

Half fat Cheddar cheese

1 portion(s), medium

Plain flatbread

140 g, 35g each

Chilli, green or red

1 individual, deseeded and finely chopped

Salad leaves

4 portion(s)


  1. Heat the oil in a nonstick pan set over a medium heat. Add the turkey and cook for 5 minutes, breaking up any lumps with a wooden spoon, until it’s cooked through with no pink remaining. Stir in the spices and cook for 2 minutes.
  2. Stir in the tomato purée, lemon juice and stock, then reduce the heat and simmer until the liquid has almost evaporated. Remove from the heat and stir in the peas and coriander. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  3. Carefully unfold the flatbreads – microwaving them for 10 seconds will help them unfold easily without breaking,– then arrange them on a baking sheet and spoon over the turkey mixture. Scatter over the cheese and chilli, then bake for 8-12 minutes until the bases are crisp and the cheese has melted.
  4. Serve with the green salad on the side.