Kofta Style Pizzas

Now I know on the surface this looks a lot like the pizza I made last week - The Middle Eastern Meatball one - but there is a difference!  Last week's pizza was a receptacle for leftovers - this week's is purpose built!!!

While I was flicking through the latest edition of the MasterChef Magazine I saw in the Masterclass section, a recipe for George's Open Beef Koftas.  They looked really good so I decided I would make them this weekend instead of the usual "leftovers" pizza.  There was only one problem - when I went out to buy the ingredients I was unable to find the spices the recipe called for (my usual little Asian shop had closed down!! - I looked in all the other usual places - but couldn't get cumin or coriander seeds!!).  So while I set off to make the original recipe I have as usual, deviated and turned it into something else (but in a good way I think).

Kofta Style Pizza
Adapted from a recipe in MasterChef Magazine December issue

Makes 2-3 pizzas

2 french eschalots, finely diced
2 cloves crushed garlic
2 tsp ground cumin
2 tsp ground coriander seeds
the roots of 1 bunch of coriander, washed, finely chopped
salt and freshly ground black pepper
rind of 1 lemon
1 red chilli, finely chopped
500g lean beef mince

Lebanese bread
marinated bocconcini cheese
hommus
tabbouli
BBQ sauce
avocado
sour cream or greek style yoghurt
chilli sauce

Firstly to make the beef mixture.  Heat a frypan over medium high heat, add a small amount of olive oil.  Cook the eschalots and garlic, stirring for 2-3 minutes, or until the eschalots start to soften.  Add the mince, and cook quickly, breaking up any lumps.  Once all the mince has browned add the spices, lemon zest and chilli.  Keep warm.

Spread hommus over the lebanese bread, then drizzle with BBQ sauce.  Top with the mince mixture.  Place a few ripped up bocconcini on top of the mince (not too much - this pizza is not about the cheese!!)

Cook for 5 minutes - or until the base is crispy, the cheese is melted, and it is nice and hot.

Top with pieces of avocado, dollops of sour cream, and tabbouli.  Add chilli sauce if desired.

So while it looks nothing like George's Open Koftas - his recipe was the inspiration for these little beauties!!

So Dear Readers do you deviate and turn a recipe into something else somewhere along the way?