Lamb, feta and chard pizza topping

Serves 4 You will need:

3 tablespoons olive oil 400g chard, stalks and leaves separated; stalks finely chopped, leaves shredded 12 spring onions, finely sliced 4 cloves garlic, crushed or finely grated Salt and freshly ground black pepper 2 tablespoons cumin seeds, toasted and ground 4 tablespoons chopped fresh mint Fine semolina or fine polenta, for dusting 400g feta cheese 400g cooked lamb 1 Make the pizza dough as described in the margherita pizza recipe. Cover the dough and allow it to sit while you make the topping —note that this recipe makes enough topping for 4 pizzas. 2 Put a large frying pan on a high heat and add two tablespoons of the olive oil. Add the finely chopped chard stalks, the finely sliced spring onions and the crushed or finely grated garlic, whichever you’re using. Season with salt and freshly ground black pepper, and cook for 3 minutes. 3 Add the ground cumin, the shredded chard leaves and the chopped fresh mint. Cook everything for a further two minutes until the chard is tender. Season to taste with salt and freshly ground black pepper. 4 Preheat the oven to 250°C, 480°F, Gas 10, or as high as your oven will go, and place pizza stones or upturned baking sheets in the oven to get really hot. Then, dust cool baking sheets (use sheets with no edges, so that the pizza can slide off) with fine polenta or fine semolina, whichever you are using, and roll a dough ball out on each baking sheet to form a pizza base. 5 Spread the chard, onion, garlic, cumin and mint mixture all over the pizza dough, then crumble over the feta, and top with the cooked lamb. Season with salt and freshly ground black pepper, and drizzle over the remaining tablespoon of olive oil. 6 Slide the pizzas, one at a time, carefully but quickly, onto the hot stones or baking sheets, and bake them for 5-10 minutes (the cooking time will depend on your oven) until they are golden brown and crisp around the edges and melted in the centre. You may need to cook the pizzas one at a time, depending on the size of your oven.