Step 1

Sift the flour into a large bowl. Stir in the yeast. Stir in the salt and sugar until combined. Make a well in the centre. Pour in the water and oil. Stir until just combined. Use your hands to bring the dough together. Turn the dough out onto a lightly floured surface. Knead for 5 minutes. Drizzle extra oil into a large clean bowl. Add dough and turn to coat. Cover with a clean tea towel. Set aside in a warm draught-free place for 1 hour or until doubled in size.

Step 2

Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 minutes. Add garlic and lamb. Cook for 5-8 minutes or until lamb starts to brown. Stir in cumin, coriander and paprika for 1 minute. Stir in tomato and paste. Season. Simmer for 5 minutes. Cool. Stir mint and coriander into the lamb mixture.

Step 3

Preheat oven to 250C/230C fan forced. Sprinkle 2 baking trays with a little couscous.

Step 4

Knead the dough briefly in the bowl to knock out the air. Place on a floured surface. Halve dough. Roll out each piece to a 30cm disc. Place on prepared trays. Set aside for 20 minutes to rise slightly. Spread lamb mixture over dough, leaving a 2cm border. Fold in 2 sides to form an oval. Twist ends. Sprinkle dough with remaining couscous.

Step 5

Bake for 10-12 minutes or until crisp and golden. Place yoghurt and harissa in a bowl. Season. Stir until nearly combined. Drizzle over pizzas. Scatter with extra mint.