Loaded Spiced Lamb & Goat Cheese Pide

• In a large frying pan, heat a drizzle of olive oil 
over high heat. Cook onion and lamb mince, 
breaking up with a spoon, until just browned, 
3-4 minutes.
• Reduce heat to medium, then add chermoula 
spice blend and tomato paste and cook until 
fragrant, 1-2 minutes.
• Add the butter, brown sugar and water, and 
simmer until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add baby spinach 
leaves and stir until wilted.  

• Dust the plain flour over a clean surface. Flour 
your hands and a rolling pin, then stretch and 
roll each ball of dough into a 25cm oval.
• Transfer pizza bases between two lined oven 
trays. 
TIP: Dusting the surface and your hands with flour 
helps prevent the dough from sticking. 

• Top dough bases with lamb mixture, leaving a 
4cm border around the edge.
• Carefully fold long edges of dough over filling, 
leaving the centre exposed. Brush dough edges 
with the milk and sprinkle with sesame seeds.
• Crumble goat cheese (see ingredients) over 
lamb filling.
• Bake pide until golden and cooked through, 
15-20 minutes. 

• Meanwhile, finely chop cucumber and radish. 
• Slice lemon into wedges.
• In a medium serving bowl, combine cucumber, 
radish, a generous squeeze of lemon juice and a 
drizzle of olive oil.
• Tear over coriander.