You say pizza, we say pide! The Turkish version of Italy's most famous export, pide is traditionally made with a canoe-shaped flatbread and filled with all manner of spiced toppings. We've given our lamb pide a subtle smokiness, a sweetness from pine nuts and a silky little drizzle of tahini, then we've served it with a popping side salad. You could bake an egg on top of yours, if you feel like going full-Turkish.
Preheat oven to 210°C fan-forced. Finely chop parsley stems. Peel and crush garlic. Place mince, tomato paste, smoky cumin and coriander blend, parsley stems, garlic, ½ teaspoon salt and a good crack of pepper in a bowl. Using clean hands, mix to combine well.
Place pinsa base on a baking tray. Top with mince mixture and spread evenly to the edges.
Sprinkle mince with pine nuts, drizzle with ½ the oil and bake for 17–20 minutes or until caramelised and cooked through. While pide is baking, continue with step 4.
Juice lemon. Place lemon juice, tahini, 20ml (1 tablespoon) hot water, salt and pepper in a bowl and mix to combine.
Halve tomatoes. Thinly slice spring onion. Roughly chop olives. Roughly chop remaining parsley. Place tomato, spring onion, olives and parsley in a bowl with remaining olive oil, red wine vinegar, salt and pepper and toss to combine.
Slice pide and drizzle with tahini dressing. Serve with parsley salad.