Spiced Lamb, Yogurt and Pine Nut Pizza

Instructions

• 1To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)
• 2Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.
• 3Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into six, 4½ oz pieces.
• 4To make the topping, place the lamb in a bowl. Add the spices, sugar, salt and pepper. Mix until well combined. Roll tablespoons of the lamb mixture into small oval shapes. Place on a plate. Spoon 1 tablespoon olive oil over the lamb and turn to coat. Cover and refrigerate until ready to assemble the pizzas.
• 5Combine the yogurt and lemon juice. Cover and refrigerate until ready to serve.
• 6To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
• 7Roll out each piece of pizza dough to form a 8-inch long, 4-inch wide oval. Place two, side by side, allowing a little space between each, on 11-inch square pieces of parchment paper.
• 8Spread 1 teaspoon of the remaining oil over each pizza crust. Divide the toppings evenly among the crusts.
• 9Select the CLASSIC crust setting.
• 10Transfer two of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
• 11Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 6-7 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
• 12Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
• 13Repeat with the remaining pizzas.
• 14Top each pizza with the yogurt mixture and sprinkle with 1 tablespoon pine nuts. Drizzle with extra virgin olive oil and pomegranate molasses. Season with salt and pepper and garnish with mint leaves. Slice and serve.