• 1 teaspoon dried yeast
• 350 ml (12 fl oz) warm water
• 500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour or strong flour, plus extra for dusting
• 1 teaspoon salt
• semolina, for dusting

Spicy lamb topping

• 1 teaspoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 500 g (1 lb 2 oz) lean lamb leg meat, finely chopped, or minced (ground) lamb
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1½ tablespoons Aleppo pepper or 3 teaspoons chilli flakes
• 1½ tablespoons tomato paste (concentrated purée)
• 60 ml (2 fl oz/¼ cup) pomegranate molasses, plus extra for drizzling
• 50 g (1¾ oz) feta cheese, crumbled
• 40 g (1½ oz/¼ cup) pine nuts

Combine the yeast and water in a small bowl and stand for 5-10 minutes or until foamy. This is important because it means the yeast is working. If it doesn’t foam, throw it out and start again.

Put the flour and salt in the bowl of an electric mixer fitted with the dough hook and mix on low speed. Add the yeast mixture and mix until the dough comes together into a ball. If the bottom is still sticking then add a couple of tablespoons of flour to allow it to come free. Knead in the mixer for 8-10 minutes or until smooth and elastic. (Alternatively, the dough may be mixed by hand in a bowl and kneaded on a floured work surface.)

Transfer the dough to a lightly oiled bowl, turn to coat, then cover with plastic wrap and stand in a warm place for 2-4 hours until doubled in size. If your kitchen is cold, turn your oven on for a minute and then turn it off and put the dough inside to rise. You can also put it in the refrigerator overnight, punch it down and allow it to rise again at room temperature.

Meanwhile, to make the lamb topping, heat the olive oil in a large frying pan over medium-high heat until hot. Add the onion and garlic and cook for 5 minutes or until golden. Add the lamb and cook for 5 minutes or until brown, breaking up any lumps with a spoon. Pour off excess oil. Add the spices, tomato paste and the pomegranate molasses, season with salt and freshly ground black pepper and cook for another minute. Remove from the heat and cool.

Preheat the oven to the highest temperature it will reach (not fan forced). Place a heavy-based baking tray or pizza stone on the middle shelf of the oven.

Divide the dough into 4 pieces. Using your hands or a rolling pin, roll out each piece on a lightly floured work surface into a 25 cm (10 inch) long oval. Spread a teaspoon or so of semolina on the pizza tray or a thin baking tray. Lay the rolled-out dough on top and make sure it can move around. Divide the lamb topping among the pizzas, leaving a 2 cm (¾ inch) border. Scatter with the feta and pine nuts, then slide the pizza onto the pizza stone or preheated baking tray and cook for 4-5 minutes until crisp on the bottom. You can cook up to 2 pizzas at a time depending on the size of your stone. Remove from the oven and drizzle with a little extra pomegranate molasses. Serve immediately.