Pizza with minced lamb

Ingredients:

For the test:

• 7 g dry active yeast
• 2 teaspoons of sugar
• 2 tbsp. l. olive oil
• 4 cups premium wheat flour
• 1 cup whole wheat flour from durum wheat
• 2 tsp fine salt

For the topping:

• 6 tbsp. l. olive oil
• 1/2 cup pine nuts
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped red bell pepper
• 6 tablespoons tomato paste
• 450 g of ground lamb or beef
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp. red flakes pepper
• 1/4 tsp ground allspice
• Coarse salt
• 2 plum tomatoes, chop finely
• 1/4 cup natural yogurt
• 2 tsp freshly squeezed lemon juice
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh parsley

For the sauce:

• 2/3 cup natural yogurt
• 1/4 cup chopped fresh mint
• 1 tbsp. freshly squeezed lemon juice
• Coarse salt and freshly ground pepper

Preparation:

1. Make the dough: Dissolve the yeast in 2 cups of warm water with sugar and olive oil; let sit for 5 minutes. Combine both types of flour and salt in a large bowl. Add the dissolved yeast to the flour mixture and stir with a fork until a dough forms.
   
   Turn the dough out onto a floured work surface and knead until smooth and elastic, about 6 minutes. Transfer the dough to a bowl greased with olive oil, cover, and let rise in a warm place for 1 hour, until the dough has doubled in size.
2. Knead the dough with your hands and divide it into 12 pieces. Roll each piece into a ball, cover, and let rise in a warm place for 45 minutes.
3. Meanwhile, prepare the topping: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add pine nuts, onion, and bell pepper; cook, stirring, until softened, about 6 minutes.
   
   Stir in the tomato paste and cook for 1 minute. Add the remaining 1/4 cup olive oil, ground lamb, cumin, cinnamon, red pepper flakes, allspice, and 1/2 teaspoon salt. Cook, breaking up the lamb with a spatula, until the ground lamb is browned, 5 minutes.
   
   Stir in the tomatoes and cook for 1 minute. Remove from the heat and stir in the yogurt, lemon juice, cilantro, and parsley; add salt to taste.
4. Prepare the sauce: Combine yogurt, mint, lemon juice, and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate until ready to use.
5. Preheat an electric grill to medium heat. Cut 12 sheets of parchment paper, each 9 inches (23 cm) square. Using your hands, shape each piece of dough into a 8-inch (20 cm) circle, brushing both sides of each piece with olive oil and stacking them, alternating layers of parchment paper.
6. Grill the dough layers, one at a time, without parchment paper, on a preheated grill until golden brown, 1 to 2 minutes. Then flip them over and spread 1/4 cup of the lamb mixture on each layer, leaving a small border on all sides.
   
   Continue cooking the pizzas until the dough is completely cooked through, about 3 minutes. Place the pizzas on a serving platter. Drizzle with olive oil and serve with the sauce.