This a Greg Malouf recipe, well sort of. It is used with lamb mince but it works well for good beef mince.
Preheat your oven to the highest heat to bake these pizzas!!
Dough: Sift 310grams of all purpose flour and add 1/2 tsp of salt. Dissolve 3/4 tsp of sugar and 1Tbsp of dry yeast in 50mls of warm water. In another bowl mix 150grams of plain yoghurt with 3 Tsp of extra virgin olive oil. When the yeast is bubbling, pour into the flour and then incorporate with the yoghurt mix. Knead until silky, coat the dough ball with olive oil, cover and leave to rise in a warm location for 2hrs where it will double in size.
Mince topping: 250grams of mince, 1 tomato seeded and diced finely, 1 red onion finely diced, 1/3 cup of finely shredded parsley leaves, 1tsp of ground allspice, fresh chilli to taste finely diced, 1tsp of pomegranate syrup and salt/pepper to taste. Mix and pour out on a chopping board and give it all another chop so it is a fine paste.
Roll out the dough to about 10cm, brush with oil and smear the mix thinly over the rounds and bake for 3 minutes.
Makes 12 pizzas