Turkish-style Spicy Lamb Pizzas

Makes 2 pizzas

500g spicy lamb sausages,

cases removed

2 tbsp harissa

200g grated mozzarella

200g grated haloumi

3 cups (240g) rainbow chard, shredded 2 tbsp extra virgin olive oil

1 tbsp lemon juice

Parsley and mint leaves, to serve Store- bought dukkah, to serve Lemon wedges, to serve

YOGHURT PIZZA DOUGH

2 cups (300g) self- raising flour 1 tsp baking powder

1 tsp sea salt flakes

350g Greek- style yoghurt 2 tbsp extra virgin olive oil

To make the pizza dough, place the flour, baking powder and sea salt in a large bowl and mix to combine. Add the Greek yoghurt and oil and mix to combine. Turn out onto a floured surface and knead for 2 minutes or until smooth. Divide into 2 portions, loosely cover with a damp tea towel and set aside to rest for 20 minutes.

To make the pizza topping, place the sausage mince and 1 tablespoon of the harissa in a bowl, mix to combine.

Preheat oven to 200°C. Working on a lightly floured surface, roll each portion of dough out to a 20 x 25cm rectangle. Sprinkle each with the mozzarella and haloumi, then top with the lamb sausage mix. Place on a lined baking tray, then cook in the oven for 10 minutes. Toss the rainbow chard with 1 tablespoon of the oil and sprinkle over the pizza. Cook for a further 5 minutes, or until golden.

Mix the remaining harissa and oil with the lemon juice. Drizzle the pizzas with the harissa oil. Top with the herbs and dukkah and squeeze over the lemon to serve.