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 robust, spiced toppings. We've given our lamb pide a subtle smokiness, a sweetness from pine nuts, and a silky little drizzle of tahini, then 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. Combine 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 pide base on a baking tray and spread evenly to the edges with mince mixture.
Sprinkle mince with pine nuts, drizzle with ½ the oil and bake for 17–20 minutes or until caramelised and cooked through. While pide are 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 into pieces and serve with parsley salad and tahini dressing on the side.