Kebab Pizza

Mix flour, yeast and water in a large bowl. Knead the dough in a stand mixer or by hand for about 10 minutes on medium speed, then add oil and salt. Keep kneading until everything is well combined. Cover the bowl and let the dough rise in a warm place until doubled in size.

Crush cumin and coriander seeds roughly in a mortar. Add paprika, turmeric, cayenne, cloves, allspice, cinnamon, pepper, cardamom and salt. Mix in chopped garlic and oil until you have a smooth marinade.

Slice the lamb into thin pieces and rub the meat thoroughly with the marinade.

Cut a thick slice of potato to make a stable platform for your kebab skewer. Stick two grilling skewers into the potato slice and thread the meat slices onto the skewers.

Roast in the oven at 175°C for about 45 minutes, until the meat is cooked through and reaches an internal temperature of 70°C.

Meanwhile, mix yogurt, lime juice, tahini and grated garlic. Finely chop dill and mint, then whisk into the dressing. Season with salt and pepper.

Shape the dough into one large pizza or four smaller individual pizzas. Roll out and top with pizza sauce and grated cheese.

Slice the meat off the skewers into thin pieces and spread over the pizza. Bake until golden and the cheese has melted - check the tips below for baking time and temperature.