SPICED BEEF FLATBREADS WITH YOGURT AND HERBS

Spiced Beef Flatbreads with Yogurt and Herbs image

Provided by Justin Chapple

Time 30m

Yield 4 servings

Number Of Ingredients 17

Fine cornmeal, for dusting
One 1-pound ball pizza dough, at room temperature
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces ground beef
Kosher salt and freshly ground black pepper
1 shallot, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup chicken broth or water
Plain yogurt or sour cream, for drizzling
Chopped parsley, for topping
1 lemon, zested and juiced
Crushed red pepper flakes, optional, for serving

Steps:

Preheat the oven to 475 degrees F for at least 20 minutes. Dust a large baking sheet with fine cornmeal.
Cut the pizza dough into 4 equal pieces. Stretch or roll each piece out on a lightly floured work surface into a 6- to 8-inch round or oval. Arrange the dough rounds on the prepared baking sheet and drizzle them with oil. Bake in the preheated oven until puffed and browned in spots, 10 to 12 minutes.
Meanwhile, in a large skillet, heat the oil over medium-high heat until shimmering. Add the beef and a generous pinch each of salt and pepper. Cook, breaking up the meat with a wooden spoon, until the fat starts to render, about 3 minutes. Add the shallot and garlic and cook, stirring occasionally, until the beef is cooked through, about 5 minutes; spoon off any excess fat.
Add the tomato paste, cinnamon, coriander and cumin. Cook, stirring, until fragrant, about 1 minute. Stir in the broth and simmer until the beef is coated in a light sauce, about 1 minute. Remove from the heat and season with salt and pepper.
Spoon the spiced beef onto the flatbreads and drizzle with yogurt. Top the flatbreads with parsley, lemon zest and lemon juice. Serve immediately, passing crushed red pepper at the table if you like.