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1
For the pizza: place the yeast and sugar in a bowl with 75ml (21/2fl oz) lukewarm water.
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2
Set aside for about 15 minutes, until it froths.
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3
Sift the flour and half a teaspoon of salt into a bowl.
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4
Make a well, add the yeast mix and 200250ml (79fl oz) lukewarm water, and knead on a floured surface into a pliable dough until smooth.
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5
Drip the sunflower oil into the base of the bowl and roll the dough into it.
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6
Cover with cling film and leave in a warm place for 1 hour, until doubled in size.
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7
For the topping, heat the olive oil and butter in a heavy-based pan.
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8
Stir in the onion and garlic until soft.
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9
Leave to cool.
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10
Place the lamb in a bowl and add the tomato paste, sugar, chilli, mint, and the onion and garlic mixture.
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11
Season and knead the mixture.
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12
Cover and set aside.
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13
Preheat the oven to 220 degrees C (425 degrees F/Gas 7).
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14
Grease 2 baking sheets and place in the oven.
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15
Knock back the dough and knead on a floured surface.
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16
Divide into 4 parts and roll into thin, flat circles.
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17
Place on the baking sheets, spread over a thin layer of the meat, and bake for 1520 minutes, until the meat is cooked.
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18
Sprinkle with sumac and parsley, and serve with lemon wedges to squeeze over.
