Lamb and chard pide

  • serves 2
  • Easy

Try this Turkish version of pizza topped with spiced lamb, chard and feta and drizzled with pomegranate molasses. An easy win for a quick lunch or snack.



  • pizza dough mix 200g pack
  • onion 1, chopped
  • garlic 1 clove, sliced
  • olive oil
  • lamb 100g, or left overs from a roast
  • ground cumin ½ tsp
  • cinnamon ½ tsp
  • chard a large bunch, stalks chopped and leaves shredded (rainbow chard looks pretty)
  • feta 100g, crumbled
  • pomegranate molasses to finish, optional (available from Middle Eastern shops and some branches of Sainsbury’s)


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Make the dough following packet instructions and leave under a cloth while you make the topping. Fry the onion and garlic in a little olive oil until just soft, add the lamb and spices and fry until browned. Add the chard and fry over a high heat until it wilts and almost crisps. Season.

  • Step 2

    Divide the dough into 2 and stretch and roll each piece into a teardrop shape. Top with the lamb mix and feta, trickle over some olive oil and cook for 15-20 minutes or until the edges are browned and the bases cooked. Drizzle with pomegranate molasses if using.

Nutritional Information

  • Kcals 651
  • Carbs 65.6g
  • Protein 29.8g
  • Fat 31.7g
  • Salt 4.12g
  • Fibre 6g