This recipe makes two large pizzas, but you could also make small individual pizzas. In this case divide the dough into 14-15 pieces (about the size of an egg), and flatten each so they are thin and about 12cm in diameter. Remove the small pizzas from the oven after 10-15 minutes as the crust will still be soft so you can simply roll it up and eat.
- 500g Quality Mark lamb mince
- 1 large onion, finely chopped
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon dried chilli flakes (optional)
- 400g can chopped tomatoes in juice
- 2 tablespoons tomato paste
- ¼ cup finely chopped fresh parsley leaves
- ¼ cup pine nuts, toasted for extra flavour
- 1 tablespoon lemon juice
- Pizza dough
- ½ teaspoon sugar
- 1½ teaspoons instant dry yeast (or 7g packet)
- 3 cups flour
- 1 teaspoon salt
- 2 tablespoons oil
- 25g butter, melted
- To serven Natural unsweetened yoghurt Small handful parsley leaves, torn
destroys the yeast). Sift the flour and salt on to a clean, warm bench top and make a well in the centre. Pour in the oil
and butter and 3/4 cup warm water. Add the frothy yeast mixture and mix well. Knead dough until smooth and elastic, about 10 minutes. Place dough in a lightly oiled warm bowl, turn dough over to coat top with oil, cover with plastic wrap and a tea towel. Leave in a draught-free warm spot until the dough doubles in volume, about an hour.
Preheat the oven to 220°C. Heat a dash of oil in a large frying pan and add the chopped onion. Cook over a low heat until the onion is soft, about 5-10 minutes. Turn up the heat and add the lamb mince. Allow to sizzle, then stir with a wooden spoon to break up the meat and cook until browned. Add the cinnamon, allspice, cloves, and dried chilli flakes and cook for about 1 minute. Add the tomatoes, tomato paste, parsley and pine nuts. Season with salt and freshly ground black pepper and cook over a moderate heat for 8-10 minutes until most of the moisture has evaporated but the lamb mince is not dry. Add the lemon juice and mix well. Lightly oil a large flat baking tray. Divide the pizza dough into 2 pieces and flatten each piece until very thin. Place on the baking tray. Divide lamb mince between the 2 pieces of dough and brush the pizza edges with a little oil. Cover loosely with plastic wrap and leave for 10 minutes to rest the
dough and allow it to rise a little. Remove plastic wrap and place in the oven (lower down in the oven so the base of the pizzas cook well), and bake for 15-20 minutes until lightly golden around the edges.
Serve the pizzas drizzled with some unsweetened yoghurt and top with torn pieces of parsley.