Marakech Pizza

I was going to cook a moroccan flat bread with mince and pine nuts but I couldnt find a good enough recipe for proper flatbread so I decided to make this pizza instead. The picture doesnt really do it justice. It was delicious

Topping

400g Mince (lamb or beef)
Bag pine nuts
1 block of feta cheese
1/4 jar passata
Red onion
Al fez morrocan paste
1 garlic clove chopped
Raisins/ sultanas
Pomegranates (optional)

Pizza Base

300g strong bread flour
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil

Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside.

Make the topping: Fry off half the red onion until lightly browned and cook the mince until browned. Whilst cooking the mince add the garlic and 2 tsp of al fez morrocan paste. Now add the pine nuts and lightly toast.

Roll out the dough: If you've let the dough rise, give it a quick knead. On a floured surface, roll out the dough with a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the base and put it on a big baking tray. (note: this recipe makes quite a big pizza. if you do not have a baking tray big enough, then roll out two smaller pizzas).

Top and bake: spread a thin layer of tomato passata over the base then top with the mince and pine nut mixture. Scatter over some sultanas and the rest of the red onion. The red onion and sultanas will caramelise nicely to give a sweet flavour to the pizza. Cut out some cubes of feta cheese and place all over the pizza and if wanted add some pomegranates.

Now place an upturned baking tray on the top shelf of the oven and when this is preheated, place your baking tray with the pizza on top of this. (this will help it rise nicely).
Bake for 8-12 mins at 220C.