THE SPICED LAMB SUSPENSE PIZZA

Serves 2 l 1 small red onion, very thinly sliced

l 10tbsp red wine vinegar

l 1tbsp golden caster sugar

l 1 quantity thin-crust pizza dough,

not yet rolled out (see above left)

l 1tbsp rapeseed oil

l 300g (10½oz) minced lamb

l 1 large garlic clove, crushed

l ½tsp each ground cumin, ground coriander and crushed chillies Salt and freshly ground black pepper

l 75g (2¾oz) feta cheese

l 4tbsp natural yoghurt

l 1tbsp mint sauce

l 2tbsp fresh pomegranate seeds

l A small handful of fresh mint

lfrom the heat, drain and chill until you’re ready to use.

Roll the dough into one large oval about 40cm long x 18cm wide and place on a baking sheet.

Heat the oil in a large non-stick frying pan and fry the minced lamb, garlic and spices for 6-8 minutes until browned and cooked through. Season, spoon over the pizza and scatter with the feta cheese. Cook for 12-15 minutes.

Mix together the yoghurt and mint sauce and season to taste. Drizzle over the pizza. Scatter with the red onion, pomegranate seeds and mint and serve immediately with a glass of red.

Preheat the oven to 220°C/fan 200°C/gas 7 and preheat a baking sheet. Spread the tomato sauce over the prepared pizza base, which should still be on its own baking sheet (see recipe, far left). Squeeze out excess water from the wilted spinach and scatter over the base. Break the goat’s cheese into pieces and dot all over the top of the pizza.

Place the pizza, on its baking sheet, on top of the preheated baking sheet in the oven and cook for 15 minutes. Tear the Parma ham and arrange over the pizza, scatter with Parmesan and return to the oven for 6-7 minutes until golden.