400g crushed tomatoes (1 tin)2 garlic cloves, finely chopped1 handful basil or oregano, chopped (optional)salt and pepper
2¼ cups spelt flour1 tablespoon baking powder½ tablespoon salt1 cup Greek yoghurt1 tablespoon olive oilextra spelt flour for kneading
400g cooked lamb, shredded½ red onion, sliced100g feta, crumbledolive oil1 handful baby spinach leaves
4 tablespoons Greek yoghurt2 tablespoons mint sauce1 handful mint leaves, chopped (optional)
Tip: Make extra tomato sauce and freeze in individual portions so you can simply defrost and go in future. It can also double as a pasta sauce base.
Variation: If you don't have spelt flour (or time) try this 10-minute yoghurt dough recipe.
Recipe from Summer TABLE by Jodie Blight.
Pizza dough (uncooked) can be frozen. Make double when you are making the dough and then freeze half for a quick meal another night.