Quick Pan-Seared Spiced Flatbread Pizzas

Combine the ground meat, tomato paste, baharat, and minced garlic in a bowl, mixing until fully incorporated.

💡 Tip: If the mixture is too thick, add a tiny splash of water to make it easier to spread.

Trim your flatbreads to fit your non-stick skillet if necessary, keeping the bread intact.

💡 Tip: Use a sharp pair of kitchen shears for clean edges.

Spread the raw meat mixture in a very thin, even layer across the surface of the bread, pressing it down firmly so it adheres.

💡 Tip: A thinner layer ensures the meat cooks through without burning the bread.

Heat a tablespoon of oil in a large skillet over medium-high heat. Place the bread in the pan, meat-side down, and sear for 90 seconds until browned and fragrant.

💡 Tip: Don't press too hard, just enough to ensure even contact with the pan.

Carefully flip the bread and cook the other side for another 90 seconds until the crust is golden and crunchy.

💡 Tip: Lower the heat if the edges start to darken too quickly.

Remove from the pan, garnish immediately with crumbled cheese, fresh parsley, and a drizzle of olive oil before serving.

💡 Tip: Top with a squeeze of fresh lemon to brighten the spices.