Turkish pizza with spiced pomegranate beef & feta

Turkish pizza with spiced pomegranate beef & feta

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Cooking time

Prep: 15 mins Cook: 10 mins plus 1-2 hours rising

Skill level



Makes 6

Homemade pizza always wins over takeaway- try this new topping idea of spiced mince, sweet Peppadew peppers, feta cheese and pine nuts

Nutrition and extra info

Nutrition info

Nutrition per pizza



  • 500g pack bread mix
  • 1 tsp olive oil, plus a little 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

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  1. Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the dough in oil, place in a large bowl and cover. Leave to rise until doubled in size. The warmer your kitchen is, the faster it will rise, but generally it should take 1-2 hrs.
  2. Heat oven to 240C/220C fan/gas 9 (or the highest setting). Sprinkle 2 baking trays with a little of the reserved flour and place in the oven to heat up.
  3. Heat the olive oil in a large frying pan until hot. Add the onions and garlic, and cook for a few mins until softened. Add the beef and let it brown for about 5 mins, breaking up the mince as it cooks. Pour off any excess oil. Add the spices, chilli, 2 tbsp of the tomato purée, 5 tbsp of the pomegranate molasses and some seasoning. Cook for 1 min, then remove from the heat.
  4. Divide the dough into 6 balls. Sprinkle the remaining flour over a work surface and roll out the dough, each to about 25cm across. Remove the trays from the oven and place 2 pizza bases on each (you’ll need to cook in batches). Spread the remaining tomato purée on each base. Top with the meat mixture, peppers, feta and pine nuts. Cook for 10 mins or until the bases are cooked through and golden brown around the edges. Drizzle over the remaining pomegranate molasses and serve.

Recipe from Good Food magazine, July 2013

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Show comments
glovett's picture
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Very tasty recipe and a great alternative to the usual tomato base.

LostinLeith's picture

Cooked this tonight

Firstly half the chilli's unless you have a cast iron mouth, while you're at it half the quantity of peppers. I doubled the amount of Feta as 50g looked not enough.

Also we substituted the beef for lamb to keep it a bit more "authentic"

Tastes bloody amazing!