Spicy Lamb Pizza with Scotch Bonnet and Green Sauce | Outback Barbecues

Ingredients

• 400g minced lamb
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• Pinch ground cinnamon
• ½ onion, finely chopped
• 1 ball of buffalo mozzarella
• 1 x 400g tin chopped tomatoes
• 2 cloves garlic, crushed or grated
• 1 scotch bonnet chilli, left whole but pierced with a knife
• Large pinch sugar
• For the herb sauce
• 1 tablespoon finely chopped coriander
• 1 tablespoon finely chopped basil
• 1 tablespoon finely chopped chives
• 4 tablespoons olive oil
• 250g ‘00’ flour
• 1 teaspoon instant dried yeast
• ½ teaspoon salt
• Large pinch caster sugar
• 160ml water
• Polenta, for coating the base of the dough