Making the Dough;

  • All-purpose Flour 1 kg
  • Salt 30 g
  • Instant yeast 15 g
  • Lukewarm water 650 ml

For Filling:

  • Olive oil 60 ml
  • Onion, diced 200 g
  • Lamb, mince 800 g
  • Ginger and garlic, paste 100 g
  • Black pepper crushed 20 g

For Baking:

  1. Making the Dough;

    • Combine the flour, salt, and yeast in a bowl. Stir to combine. Add just enough water to make the mixture form a ball of dough with no dry flour left on the bottom of the bowl.
    • Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
    • Place the dough in a lightly greased bowl, cover with cling film and leave in a warm place to prove for 45 minutes, or until doubled in size.
    • Divide the dough into equal balls.
    • Flour each dough ball, then cover with cling film, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
    • Dust a clean surface and the dough with a little flour and roll it out into a rough circle, about ½cm thick.
  2. For Filling:

    • Sauté onions and lamb mince with garlic ginger paste. Season with black pepper and salt. Cook until crispy but not dry.
  3. For Baking:

    • Spread the Knorr Italian Tomato Base over the surface of the dough with the back of a spoon.
    • Now put minced mixer over top p. Finally, add the shredded cheese. Bake the pizza in the fully preheated 220°C oven for 12-15 minutes or until the crust is golden brown. Sprinkle some crushedchilli if desired.