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Preheat the oven to 200c. Line a baking sheet with baking paper. Heat the oil in a heavy based frying pan and cook the onion and garlic for 5 minutes or until soft. Add the coriander, cumin and mince. Increase the heat and cook, stirring for about 5 minutes or until the meat has browned. Add the nuts and salt and pepper and cook for another 2 minutes, stirring. Cool. Place the bread on the baking sheet and spread with the tomato paste. Sprinkle over half the feta, then the mince. Sprinkle with the remaining feta. Bake for 15 minutes or until warmed through. Top with tomato and parsley, then cut into 4 wedges. Serve with a wedge of lemon to squeeze over the top.
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking