Keema flatbread pizza
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
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)
Peas, fresh or frozen
100 g
Coriander, fresh
3 tablespoon(s)
Half fat Cheddar cheese
1 portion(s), medium
Plain flatbread
140 g
Chilli, green or red
1 individual
Salad leaves
4 portion(s)
Instructions
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.
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