My santorini style pizza

1. Start by creating the marinade in a bowl from the ingredients listed

2. Place the lamb in the bowl, mix well, Clingfilm and leave for at least 3 hours though I would recommend overnight

3. Pre heat the oven to 100°c

4. Now it’s confession time, I’m no baker and any time I try to make pizza dough it’s never quite to my liking so to make up for that I use a bread machine so I know exactly what’s in it, Don’t worry if you don’t posses this any decent pizza dough recipe will do and I’ve seen a good few on the site

5. Now to create the easiest pizza sauce with the biggest kick, simply add the tomatoes, oregano, garlic, sea salt, white pepper and dried coriander to a blender and blitz for 30 seconds or until smooth

6. Once you’re dough is created roll it out to a good circle or whatever shape takes you’re fancy and place in an oven for 10 minutes to double in size

7. Meanwhile place a pan on a high heat and cook the marinated lamb for 5minutes or until brown remember we’re not fully cooking the lamb that’s the ovens job

8. Take your dough out of the oven and spread 2 tablespoons of the tomatoe sauce, Save back the rest as a reserve tomato sauce for my Spur of the Moment Spetsofai later in the week

9. Place the lamb and the rest of the topping on the pizza and give a good fine grating of kefalotyri or Parmesan over it

10. Turn up the oven to the highest temperature you can get it and bake the pizza till the mozzarella is well melted and the lamb is brilliantly tender I find it normally takes between 10-15 minutes but keep an eye on it because every oven is different

11. Note: the feta chese and halloumi are not supposed to be melted so don’t be tempted to cook it longer to achieve that it will destroy the pizza