Lamb Pizza

Stir the yeast and sugar into 3-4 tbsp lukewarm water (crumble fresh yeast if using). In a bowl, mix the flour and salt together. Make a well in the centre and pour in the yeast solution. Dust a little flour over the top and leave for around 15 minutes to start working.

Add around 200 ml lukewarm water and the oil and work together to form a smooth dough. Cover with a tea towel and leave in a warm place for approx. 45 minutes to rise.

Meanwhile, for the topping, heat the oil in a frying pan and fry the mince until it breaks apart. Add the onion and garlic and fry together. Once cooked, remove from the heat and season with cumin, salt and ground black pepper.

Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9 and line a baking tray (or two) with grease-proof paper.

Turn the dough out onto a floured work surface and knead thoroughly once more. Divide into four equal parts and roll each into a circle. Transfer to the baking tray(s). Spread with ajvar and top with the lamb mixture. Scatter with pine nuts and drizzle with a little oil.