Bringing Australia's love of lamb to the pizza oven, this pie tops a whole-wheat base with tomato sauce, rosemary-spiced lamb mince and spinach, then finishes under melted cheese at high heat. The rosemary-scented mince leaves a rich, rustic flavour on the thin crust.
Dissolve the dry yeast and sugar in the lukewarm water, then add the whole wheat flour, olive oil and salt and knead into an elastic dough.
Cover the dough and let it rest in a warm spot for 12 minutes; this is a quick-rise dough, so it doesn't need to fully double.
Sauté the lamb mince in a pan with the garlic and rosemary, cooking off all the liquid, then season with salt and pepper and take off the heat.
Roll out the dough and spread the tomato sauce, then scatter the browned lamb mince, spinach leaves and grated kashar cheese over it. Bake in an oven preheated to 240°C for 15 minutes, until the edges turn golden and the spinach lightly crisps.
Cook off the mince's liquid thoroughly, or a wet filling softens the dough and leaves the base raw. When stretching the dough keep the rim thicker than the centre, or the thin edge burns fast at high heat. Allergens: contains wheat (gluten), milk and dairy.
Using beef mince instead of lamb gives the pizza a lighter character; cut the rosemary to half a spoon in that case, since beef mince lets the herb dominate more easily.
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