Ingredients
Pizza dough
Moroccan lamb and pumpkin filling
Method
1.Make dough: combine flours and salt in a bowl. Make a well at centre. Add yoghurt; mix to form a soft dough. Turn out onto a lightly floured work surface; knead until smooth. Set aside.
2.Heat oil in a large frying pan over high heat. Add onion; cook and stir for 2 minutes or until soft. Add seasoning; cook and stir for 30 seconds or until fragrant. Add lamb; cook, stirring to break up lumps, for 5 minutes or until browned. Stir in crumbled stock cube; cook and stir for 1 minute or until combined. Cool.
3.Meanwhile, place pumpkin and water in a microwave-safe bowl. Microwave on high for 4 minutes or until tender. Stand 1 minute. Mash until smooth. Cool.
4.Divide dough into 4 equal portions; roll each portion out to a 20cm round. For each pizza pocket, spoon one-quarter of the pumpkin over half of a dough portion, leaving a 2cm border.
5.Top with 1/4 of the lamb mixture, 1 tablespoon of tabbouleh and 1/4 of the feta. Fold dough over to enclose filling; press edges to seal. Spray with cooking oil.
6.Heat a char-grill plate over moderate heat. Cook pockets, in batches, for 2 minutes each side or until brown and cooked. Serve with tzatziki.