Turkish-style pizzas

Preheat the oven to 210°C, gas mark 7. Heat a large frying pan over a high heat and drizzle in 1 tbsp oil. Once shimmering, add the lamb, onion and a pinch of salt. Fry, breaking the mince up with a spoon for 1-2 minutes until the lamb is brown, then drain through a sieve (discard the juices) and return to the pan. Fry for 2 minutes, stir in the shawarma marinade and fry for another 2 minutes. Remove the pan from the heat.

Put the pizza bases on 2 baking trays and evenly spread the mince between them. Bake for 10-12 minutes, until the crusts are golden and the lamb has crisped on top.

Meanwhile, heat 1 tsp of oil in the frying pan (no need to wash it) over a medium-high heat and fry the pine nuts, stirring frequently, for 3-4 minutes, until golden. Drain on kitchen paper. Once the pizzas are cooked, dollop the yogurt over the top, then scatter over the toasted pine nuts, dill and guindillas.