300 gm(2 cups) wholemeal flour50 mlextra-virgin olive oil, plus extra to serve80 gmroasted capsicum (see note)2 tbsptomato passata1 tspharissa2garlic cloves, finely chopped300 gmminced lambFinelygrated rind of 1 lemon and juice of ½, plus extra wedges to serve1 tspsumac¼ tspchilli flakes½ tspdried mintOnion, mint and sumac salad1Spanish onion, thinly slicedJuiceof ½ lemon, or to taste1 tspsumac½ cup eachcoarsely chopped mint and flat-leaf parsley1½ tbspextra-virgin olive oil
Preheat oven to 240C and place 2 baking trays in the oven to heat. Mix flour, olive oil, 1 tsp sea salt and 200ml water in a bowl to a rough dough, then knead on a lightly floured surface until smooth (1-2 minutes). Set aside.
Process capsicum, tomato, harissa and half the garlic in a small food processor to combine, season to taste and set aside.
Combine lamb, lemon rind and juice, spices, mint and remaining garlic in a bowl, season to taste and mix well.
Halve dough and roll out each piece on a lightly floured piece of baking paper to 3mm thick and spread each with capsicum mixture, leaving a 1cm border. Scatter lamb mixture over, then drizzle with extra oil and use the baking paper to transfer to oven trays. Bake, swapping trays partway through cooking, until crisp and browned on the edges (15-20 minutes).
Meanwhile, for salad, combine onion and lemon juice in a bowl and stand to soften slightly, then add remaining ingredients and toss to combine. Scatter onto pizza and serve with lemon wedges.
Note Roasted capsicum is available from
delicatessens or in jars from supermarkets.