Lukey’s Lamb Pizza

1. 1. Preheat the oven to 220°C and line a large baking tray with baking paper.
   2. Heat 1 teaspoon of the olive oil in a frying pan over medium– high heat, add half the onion and cook, stirring with a wooden spoon, for 2–3 minutes, or until the onion is softened and caramelised. Add the lamb mince and cook, stirring to break up the lumps, for about 4–5 minutes, or until browned. Stir in 1 tablespoon of the harissa paste, season with salt and pepper and cook for a further 2–3 minutes, or until fragrant.
   3. Now is a good time to par-bake your pizza base. Place it on the baking tray and bake for 5–6 minutes to heat through. This helps make the pizza extra crispy once you add the toppings.
   4. Cover the pizza base with the lamb mixture and bake for 6–8 minutes, or until the base is golden on the edges and the lamb on top is charred.
   5. Whisk the yoghurt and the remaining harissa paste in a small bowl and dollop this randomly over the top of the pizza. Scatter on the remaining onion, sprinkle with the chilli flakes, season with salt and pepper and serve.

Store leftovers in an airtight container in the fridge and enjoy for lunch or dinner the next day.

NEXT LEVEL IT: For a splash of colour and added freshness that cuts through the richness of the lamb, scatter flat-leaf parsley or mint leaves on top.

PRO TIP: I use a delicious gluten-free sourdough pizza base that can be found in health-food stores and online. Always read the label of the one you use to make sure you stay on track.