Transforming our doughballs into a traditional Turkish Pide Bread is just another great way of utilising this versatile ingredient.
Blend the onion, tomato puree, garlic, green pepper, spices, salt and pepper until a chunky consistency. Add the mince to the blender and blitz to make a chunky paste.
Cut the doughball into two and roll out the pizza base to the desired thickness and make into a boat shape.
Spread the meat paste onto the base. Top with crumbled feta cheese.
Bake on a pizza stone for around 10 minutes. Garnish with freshly chopped parsley, pomegranate seeds and sesame seeds before serving.
Top Tip: Swap the meat filling with cheese or vegetables to adapt to vegetarian and vegan menus
Storage & Handling: Kara’s Doughballs should be stored frozen at -18°C or below. Once defrosted. Do not refreeze.
To defrost: Take the required amount of doughballs from the freezer and place 2″ (5cm) apart on a tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.
The doughballs are best used within 24 hours. Maximum storage in the fridge (at 5°C) is 2 days after defrost.