Serves 4

2 tablespoons olive oil, plus extra for brushing

1 large onion, finely sliced

500g lamb mince

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon dried chilli flakes

400g can chopped tomatoes in juice

2 tablespoons tomato paste

2 tablespoons chopped flat leaf parsley leaves, plus an extra 2 tablespoons for sprinkling

¼ cup Pinoli pine nuts (Marlborough pine nuts)

sea salt and pepper

juice of ½ small lemon

natural unsweetened yoghurt, for dolloping

Preheat the oven to 220°C.

Gently heat the oil in a large frying pan then add the onion. Cook over low heat until the onion is soft, 8-10 minutes. Transfer onion to a plate.

Turn up the heat and add the lamb mince. Cook until the mince browns, using a wooden spoon to break up any lumps of mince. Add the cinnamon, allspice, cloves and chilli flakes and cook until aromatic, about 1 minute. Return the lamb mince to the pan along with the chopped tomatoes, tomato paste, parsley and Pinoli pine nuts. Season with salt and pepper and cook until most of the moisture has evaporated but the lamb mince is not dry. Stir in the lemon juice.

Spread the lamb mince mixture onto the proved pizza base. Brush the pizza edges with a little oil. Place in the oven and cook for 15-20 minutes until the pizza dough is golden brown.

Serve sprinkled with the extra chopped parsley and yoghurt.