Step 1

Preheat oven to 220°C (200°C fan-forced).

Step 2

Heat oil in a large frying pan. Add onion and garlic. Cook, stirring, until onion is soft. Add mince. Cook, stirring, until browned. Add pepper and spices. Stir until fragrant.

Step 3

Add stock and tomatoes to the pan. Cook, stirring, over a medium heat until most of the liquid is evaporated. Remove from the heat, stir in the pine nuts, parsley and half the mint.

Step 4

Place Afghan bread on greased oven trays. Top bread with pesto, then press mince mixture onto pesto, leaving a 3cm border. Bake on the lower shelf in a hot oven about 12 minutes, or until browned lightly.

Step 5

Serve pizzas topped with yogurt and sprinkled with remaining mint and sumac.