Turkish Pide with Kofta-Style Meatballs

Heat the olive oil in a frying pan over medium-high heat, then fry the garlic with the chopped onion for 2 minutes. Add the Romano pepper and the meatballs and fry for 4 minutes, using a spatula to break the meatballs in half. Then add the passata, the Middle Eastern spices and the water (see pantry for amount). Bring to a boil, then cook gently over low heat for 4 - 6 minutes. Season to taste with salt and pepper.

In a bowl, combine the red wine vinegar with the sugar, then add the sliced onion. Season to taste with salt and pepper and set aside until serving, stirring occasionally.

Did you know... onion is a good source of vitamin C, which aids with iron absorption.

Roll out the pizza dough onto a parchment-lined baking sheet (see Tip). Cut the dough in half. Fold the edges inwards and roll the corners towards each other so as to make a boat shape. Spread the filling over the dough, then bake in the oven for 15 - 20 minutes.

Tip: use a rolling pin or wine bottle if necessary to roll out the dough.

Finely dice the tomato. In a small bowl, combine the mayonnaise with sambal as preferred (see Tip).

Health Tip: this recipe is high in calories. If you're watching your calorie intake, substitute the mayonnaise with yogurt.