Boat-shaped golden-brown crusts filled with colorful pomegranate seeds, chopped pistachios, fresh herbs, and drizzled yogurt sauce

Vegetarian Turkish Pizza

Name: Vegetarian Turkish Pizza
Prep time: 25 min
Yield: 6 servings
Ingredients: 1 package Dr. Oetker Pizzaiolo Kits; 1 cup warm water; 2 tbsp oil; 0.5 cup diced onion; 1 large eggplant; 0.5 tsp cumin; 0.5 tsp cinnamon; 0.5 tsp chili flakes; 160 ml Irresistibles goat feta; 2 tbsp Irresistibles 0% plain Greek yogurt; 0.5 cup pomegranate arils; 3 tbsp chopped pistachios; 0.25 mint coarsely chopped

6 servings

Easy

Vegetarian Turkish Pizza made with Dr. Oetker Pizzaiolo Kits

Ingredients

How to Prepare

Ingredients

Pizza

1 package

Dr. Oetker Pizzaiolo Kits

1 cup

warm water

2 tbsp

oil

0.5 cup

diced onion

large eggplant

0.5 tsp

cumin

0.5 tsp

cinnamon

0.5 tsp

chili flakes

160 ml

Irresistibles goat feta

2 tbsp

Irresistibles 0% plain Greek yogurt

0.5 cup

pomegranate arils

3 tbsp

chopped pistachios

0.25

mint coarsely chopped

How to Prepare:

Total:

40 min

Prep:

25 min

Preheat oven to 425F

In a large bowl, combine crust mix with warm water until well blended. Knead dough into a smooth ball, about 2-3 minutes. Cover and let rest for at least 15 minutes.

Meanwhile, heat oil in a large non-stick skillet over medium high heat. Sauté onion for 1 minute; add eggplant, cumin, cinnamon, and chili flakes and cook further 3 minutes. Stir in both pouches of pizza sauce and diced feta. Set aside to cool.

Cut dough into 6 equal pieces. On a lightly oiled surface; press or roll each piece into a rough 8-inch oval. Spread 1/6 of eggplant filling onto centre of the oval dough; leaving a ½ inch border. Pinch the dough together at opposite ends to create 2 tapered ends. Repeat the steps with remaining dough.

Place pizzas onto a large parchment lined baking sheet and bake for 15 minutes.

Drizzle with yogurt, and sprinkle with pomegranate arils, pistachio and mint to serve.