Pizza topped with ground lamb, pepper, tomatoes and pine nuts
1/2 tablesp dry yeast
1/2 teasp sugar
2/3 cup lukewarm water
450g plain flour
1/2 teasp salt
2 tablesp oil
300g lean ground lamb
1 onions, finely chopped
½ teasp chili, finely chopped (optional)
½ teasp ground cinnamon
½ teasp minced ginger
½ teasp ground allspice
3 tomatoes, peeled, deseeded and finely chopped
1/2 red bell pepper, deseeded and finely chopped
1/2 green bell pepper, deseeded and finely chopped
¼ cup pine nuts
Salt & freshly ground black pepper
1 tablesp olive oil
Start with the pizza bases. Put the yeast and sugar in a small bowl with the warm water and mix well and leave for 10 minutes.
Sift the flour and salt into a mixing bowl. Make a well in the centre, add the oil and pour the yeast mixture into the well, Mix to a dough, then knead for about 10 minutes until the dough is smooth and elastic.
Cover and leave to rest in a warm place for 1 hour or until doubled in size.
In a pan Put onion and fry for 3 minutes then add spices and lamb and fry for 5 minutes or meat is brown. Add the tomatoes, peppers. stir with a fork until evenly mixed.
Preheat the oven to 200c.
Divide the into small balls, roll out each ball into a circle. Spread some of the lamb mixture on each pizza base and sprinkle with pine nuts.
Place on an oiled baking tray, and bake for 15-20 minutes or until all colden and crisp.