SPICED TOMATO AFGHAN PIZZA

Using Afghan bread as a base, this recipe beats pizza delivery, on speed and taste. There's a sneaky serve of vege, too.

INGREDIENTS

• 1 large Afghan bread
• 100ml extra virgin olive oil
• 3 garlic cloves, crushed
• Finely grated zest of 1 lemon, plus extra wedges to serve
• 11/2 tbs dukkah
• 250g cherry tomatoes, sliced if large
• 3 vine-ripened tomatoes, sliced
• 2 small zucchinis, sliced
• 150g feta, crumbled
• 1/2 bunch flat-leaf parsley leaves, chopped

• METHOD

  • 1
    Place a baking tray in oven and preheat to 240°C. Place bread on a piece of baking paper. Combine oil, garlic, zest and dukkah in a bowl. Brush half over bread. Place tomatoes and zucchini in a bowl, toss with remaining oil mixture, then scatter over bread with feta. Transfer to preheated tray.
  • 2
    Reduce heat to 220°C. Bake for 20 minutes or until crisp and tomatoes collapse.
  • 3
    Top with parsley and serve with lemon.
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