- 1 t salt
- 1 T caster sugar
- 500 g flour
- 1 x 10 g instant yeast sachet
- 2 T extra virgin olive oil, plus extra for brushing
- 375 ml lukewarm water
- For the topping:
- 1 x 500 g peeled and diced butternut packet
- 4 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 1 brinjal, cubed
- 2 T sunflower oil
- 500 g lamb mince
- 2 t sumac
- 2 t ground cumin
- 2 t ground cinnamon
- 2 garlic cloves, chopped
- 15 g fresh coriander
- For the yoghurt-feta tzatziki, mix:
- 100 g feta, crumbled
- 300 g plain yoghurt
- 2 T parsley, chopped
- 1 pomegranate, seeded
- 75 g radishes, thinly sliced
Preheat the oven to 180°C.
Sift the salt, sugar and flour together. Add the yeast and mix well, then add the olive oil and water. Mix to form a dough.
Place the dough on a clean, floured surface and knead for 10 minutes. Transfer to a bowl, cover with a clean tea towel and allow to rise for 1 hour in a warm place.
Knock down the dough, divide into 4 pieces and roll out each piece to form a pizza base. Allow to rest for a further 30 minutes.
Brush the dough with extra virgin olive oil and bake for 30 minutes.
To make the topping, place the butternut on a baking tray and drizzle with 2 T olive oil, season, then roast for 30 to 40 minutes or until tender.
Heat the remaining olive oil in a non-stick pan. Brown the brinjal in batches, then season with salt.
Heat the sunflower oil in a pan over a high heat. Add the lamb mince and brown slightly before adding the sumac, cumin, cinnamon and garlic. Sauté the mince until it is cooked and the spices are toasted.
Spoon the lamb mince onto the pizza and top with the butternut and brinjal. Garnish with coriander and serve with the yoghurt-feta tzatziki.