Prep Time:  10 minutes        |        Cook Time: 25 minutes        |        Serves:  4-8

Ingredients

• 1 Bakers Life Turkish pide 400g
• 500g Jindurra Station 5 star beef mince
• 1 tsp Stonemill minced garlic
• 140g Remano tomato paste
• 400g Remano diced tomatoes
• 280g Deli Originals sundried tomato strips
• ¼ cup Precious Earth shiraz
• 2 tbsp Remano balsamic vinegar
• 4 tbsp Stonemill Italian herbs
• Salt and black pepper, to taste
• 50g The Fresh Salad Co fresh rocket
• 100g Emporium Selection milk cherry bocconcini
• Remano mild olive oil, to serve

Method

1. Preheat oven 180°C (160°C fan-forced). In a frypan on medium to high heat, place a tablespoon of oil. Gently fry off garlic and beef mince until cooked through. Turn down heat to low-medium.  
2. Add herbs, diced tomatoes, tomato paste, red wine and balsamic vinegar. Simmer for 15 minutes, stirring occasionally.
3. Add the sundried tomato strips. Season with salt and pepper to taste. Set aside and keep warm.
4. Put sliced Turkish pide in oven for approximately 10 minutes or until slightly brown on the edges.
5. Remove from oven and top with mince mix. Sprinkle over fresh rocket and sliced bocconcini. Season with salt and pepper and drizzle with olive oil.
6. Cut into desired slices and serve immediately.

Optional:  You can experiment with other toppings also.

Recipe:  Courtesy of Rachel, ALDI Test Kitchen.