Moroccan Lamb And Zucchini Pide

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These moroccan pides are a fabulous twist on the traditional pizza. Lamb and pine nuts infused with morrocan flavours and zesty marinated zucchini are encased by a crisp yet soft pide casing. They look amazing and taste even better and are absolutely perfect for any dinner party. They are also brilliantly complemented by tzatziki which you can purchase or make your own by following my tzatziki recipe (see recipe #281724).

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Steps

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Pide dough: combine the flour , yeast , sugar and salt in a bowl.

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Make a well in the centre and add the water and oil.

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Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms.

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Turn dough onto a well-floured surface and knead for 5 minutes or until smooth.

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Set aside in a bowl covered with a tea towel.

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Lamb and zucchini topping: preheat the oven to 200c combine vinegar , 2 cloves of the garlic , 1 / 4 cup oil , 1 tsp cumin and 1 / 4 cup tomato paste in a small baking dish.

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Add zucchini and toss to coat then season with salt and pepper.

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Cover with alfoil then cook in the preheated oven for 15 minutes.

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Heat the remaining oil in a frying pan over medium heat and cook onion , stirring for 3 minutes or until soft.

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Add lamb and cook , stirring , for 5 minutes or until browned and cooked through.

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Add allspice , 2 tsp cumin , remaining tomato paste and 2 tbs water.

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Cook , stirring , for 5 minutes.

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Stir in the pine nuts.

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Season to taste with salt a.

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Ingredients

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plain flour, dried yeast, sugar, salt, warm water, olive oil, onion, ground lamb, ground allspice, ground cumin, tomato paste, red wine vinegar, garlic cloves, zucchini, pine nuts, tzatziki, fresh coriander leaves