Step 1

Lightly grease a large bowl with oil and set aside.

Step 2

Place water, sugar and yeast into mixing bowl, then heat 2 min/37°C/speed 2.

Step 3

Add flour, oil and salt, then knead Dough /2 min. Place dough onto a silicone bread mat or lightly floured work surface and shape into a ball. Wrap dough in silicone bread mat or place into prepared bowl, cover and leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl. Prepare lamb filling while dough proves.

Step 4

Preheat oven to 190°C. Grease a springform cake tin (23 cm), then place on a baking tray. Set aside.

Step 5

Place garlic into mixing bowl and chop 3 sec/speed 7. Do not scrape down sides of mixing bowl.

Step 6

Add onion and 20 g of the oil, then start High Temp. . Then chop 6 sec/speed 5.

Step 7

Add lamb mince and remaining 20 g oil, then start High Temp. .

Step 8

Add tomato paste, 40 g of the water and harissa paste, then cook 3 min/100°C//speed 1, without measuring cup. Leave in mixing bowl to cool slightly.

Step 9

Place a bowl onto mixing bowl lid and weigh feta into it, then set aside. Place another bowl on mixing bowl lid and weigh spinach into it, then set aside. Place proved dough on a silicone bread mat or lightly floured work surface and divide into 2 equal portions. Place 1 dough portion into base of prepared tin and press out until it covers the base. Sprinkle dough with half of the feta, then cover with all of the mince mixture, spinach and half of the pine nuts. Roll out the remaining dough and place over the pie filling, tucking in the edges. Place egg and 1 tablespoon water in a small bowl and stir to combine. Brush pie with the egg wash, sprinkle with remaining feta and pine nuts, then spray with oil.

Step 10

Bake for 25-30 minutes (190°C), until top is golden and crisp. Remove pizza from the oven and set aside in tin for 10 minutes to cool slightly. Remove pizza from tin and place on a serving plate before slicing to serve.