Arabic Pizza with Salted Lemon Salad

Pizza is and always will be one of our favorites. With a crispy base, you can vary endlessly with toppings. 

This recipe from the latest book by ‘Chef met Lef’ Nigel van der Horst has an Arabic touch. Spicy and a little hot, and because you use ready-made naan bread, it’s also on the table in no time.

Method

Preheat the oven to 225 degrees. Mix the minced meat well with the spices and salt. Spread the passata over the naan bread and distribute the minced meat on top. Make sure you cover the entire pizza and can no longer see any edges, as the minced meat will shrink once it goes into the oven. Grate the Parmesan cheese over it and bake the pizzas for 8 to 10 minutes in the preheated oven.

Meanwhile, finely chop the salted lemon and parsley for the salad, slice the olives and cut the onions into half-moons. Mix everything in a bowl with the arugula and olive oil, and add salt to taste.

Mix the ingredients for the sauce in a small bowl. Remove the pizzas from the oven and, if desired, grate some more Parmesan cheese over them.  Divide the salad over the pizzas and drizzle the sauce over them in a zigzag pattern.

Chef met Lef
Nigel van der Horst
€ 20,-
Luitingh-Sijthoff