Karnıyarık Flatbread Pizza with Garlic Yogurt Drizzle

Method

1. Heat the oven to 230 °C. Cut the eggplant into 1.5 cm cubes. Heat most of the olive oil in a 24 cm pan on medium-high heat, add the eggplant and part of the salt and fry for 7 min, until golden on all sides and soft inside, then set aside on a plate. Eggplant soaks up oil fast, so add all of it at the start and toss often.

   Add in this stepEggplant 240 gOlive oil 1¾ tbspSalt 0.9 pinch

   medium-high heat

2. Add the rest of the oil to the same pan with the chopped onion, part of the garlic, chopped, and the beef, and cook on medium heat for 6 min. When the meat is cooked, add the tomato paste, part of the pul biber, the cumin and part of the salt, cook 1 minute more, then fold the eggplant back in.

   Add in this stepOlive oil ¾ tbspOnion ½Garlic cloves 1¼Minced beef 120 gTomato paste 2 tspPul biber / Aleppo pepper 0.6 tspGround cumin ¼ tspSalt 1¼ pinch

   medium heat

3. Grate the rest of the garlic into the yogurt and stir in the rest of the salt to make the garlic yogurt.

   Add in this stepGreek yogurt 80 gGarlic cloves ¾Salt 0.9 pinch

4. Lay the pitas on a baking tray lined with baking paper and spread the eggplant and meat mixture over them, leaving a 1 cm border. Top with thin slices of tomato and pepper and scatter with mozzarella.

   Add in this stepPita breads (about 20 cm) 2Tomatoes 1Long mild green peppers (or green bell pepper) 1Mozzarella, grated 80 g

5. Bake in the oven, heated to 230 °C (oven), for 8 min, until the cheese has melted and browned in spots and the pita edges are crisp.

   oven

6. Drizzle with the garlic yogurt, scatter with parsley and the rest of the pul biber, cut into wedges like a pizza and serve hot.

   Add in this stepFlat-leaf parsley, chopped 2 tbspPul biber / Aleppo pepper 0.4 tsp