Bill's lamb 'lahmacun'

Makes 2 large pizzas

This is inspired by the Turkish pizza joints you find in Sydney, where you start with a selection of mezze and then move on to Middle Eastern-style toppings.

1 quantity pizza dough
6 tbsp Turkish pepper sauce
2 tbsp olive oil, plus extra to drizzle
250g/8oz lean minced lamb
1 tbsp sumac
2 tsp cumin
Olive oil, to drizzle
4 spring onions, chopped
Small bunch flat-leaf parsley, leaves chopped
100g/3 oz feta cheese, crumbled
Lemon wedges, to serve

Preheat the oven to 240C/475F/Gas 9. Put a couple of large baking sheets into the oven to get hot. Divide the dough in half, roll each half out into a large, thin circle about 25cm in diameter on a lightly dusted surface then transfer on to the hot baking sheets.

Mix the spicy pepper sauce with the oil and lamb. Spread this over the bases. Sprinkle with the sumac and cumin and a drizzle of oil. Bake for 8-10 minutes or until the base is crisp and the mince is cooked through.

Remove from the oven, scatter over the spring onions, parsley and feta and serve immediately with a squeeze of lemon.

Bill's restaurant, Granger & Co, is at 175 Westbourne Grove, London W11, tel: 020 7229 9111, grangerandco.com