Spicy Lamb Pizza With Vine Ripened Tomatoes | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra for drizzling
• 400g lamb mince
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon dried chilli flakes
• ¼ teaspoon ground allspice
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 4 cloves garlic, crushed
• sea salt and cracked black pepper
• ⅔ cup (180g) tomato puree (tomato passata)
• 6 eggs
• 500g vine-ripened cherry tomatoes
• 1 teaspoon dried yeast
• ¼ teaspoon caster (superfine) sugar
• ¾ cup (180ml) lukewarm water
• 1¾ cups (260g) 00 flour+
• 1 teaspoon sea salt flakes