Keema with Yogurt and Chili Lamb Pizza

Instructions

1. Combine the flour, baking powder, sugar and salt in a large mixing bowl. Make a well in the middle and pour in the extra-virgin olive oil and 150 ml | 5 fl. oz water.
2. Mix to a smooth dough, adding more flour or water as needed if too dry or wet; it should be soft and even. Turn out onto a lightly floured surface and knead briefly.
3. Divide in half and roll out into ovals approximately 0.5 cm | 0.25″ thick. Lift onto baking sheets and brush all over with extra-virgin olive oil.
4. Preheat the oven to 230°C (210° fan) | 450F | gas 8.
5. For the toppings: Heat a Dutch oven over a moderate heat until hot. Season lamb with salt and pepper before adding to the Dutch oven and browning all over, breaking it up with a spoon. Remove to a bowl using a slotted spoon.
6. Add onion, garlic, ginger, dried red chili and a pinch of salt to rendered fat in the Dutch oven, sautéing for 4-5 minutes until softened.
7. Stir in spices and cook for 2 minutes until aromatic. Stir in peas and broth, and bring to a simmer.
8. Once simmering, cover with a lid and cook over a low heat until peas are tender, about 6-8 minutes. Season to taste with salt and pepper.
9. Spoon lamb keema onto the dough, stopping about 2.5 cm | 1″ short of the perimeter all the way around.
10. Bake for 12-14 minutes until golden-brown at the edges and cooked through underneath.
11. Remove from oven and top with dollops of yogurt, some sliced chili peppers, cilantro leaves, and a pinch of chili powder, if desired, before slicing and serving.