Moroccan Mince Pizzas

5 votes

These pizzas are made from pita pockets and use cupboard staples to make your money go further.

75 Minutes

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  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 500g beef mince (or 2 cups leftover cooked mince)
  • 3 garlic cloves, finely chopped or 1 ½ teaspoon crushed garlic
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • chilli powder or flakes, to taste (optional)
  • 3 cups frozen mixed vegetables or finely chopped fresh vegetables
  • 2 carrots, grated
  • 1 can chickpeas, drained (save the liquid)
  • salt & pepper to taste
  • 10 pita pockets
  • ½ cup tomato sauce
  • 1 cup grated cheese


  1. Preheat the oven to 180˚
  2. Heat oil in a large frying on a medium heat.
  3. Add the chopped onion and cook until it is soft and clear.
  4. Add the mince, garlic, turmeric, cumin, coriander and chilli (if using) to the frying pan. Cook for 10 minutes or until the mince is browned. Stir in the frozen mixed vegetables and grated carrot and fry until the vegetables are cooked.
  5. Stir the chickpeas through the mince, season with salt and pepper and remove from the heat.
  6. Spread the pita pockets on baking trays and then spread tomato sauce over each pita pocket. Spoon the mince and vegetable mixture over each of the pita pockets and then top with cheese.
  7. Place the pizzas in the oven and cook until the cheese has melted and the bases are crispy, about 15 minutes.



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