Directions

1. Firstly make the dough.
2. Tip the flour and salt into a large bowl then make a well in the middle.
3. Mix the yeast in ¼ of the lukewarm water to dissolve it.
4. Add the rest of the water and stir it together.
5. Pour the water and the oil into the well and use a wooden spoon to stir it together until a dough forms.
6. Move the dough onto a flour dusted bench top and gently knead it with your hands for 4-5 minutes until it is smooth and elastic. The dough should be tacky to touch but if it is too sticky add small amounts of flour until it is manageable. Do not overwork the dough or once it cooks it will be crumbly and dense.
7. Roll the dough into a ball and place it in a large greased bowl. Cover with a damp tea towel and leave it in a warm place until it has doubled in size, this could take up to an hour.
8. Preheat the oven to 220 degrees Celsius.
9. In the meantime, season the lamb with salt and Black Lime Pepper. Sear the lamb steaks on a high heat in a pan with olive oil. Cook for a couple of minutes on each side so the outside is golden but the inside is medium rare. Remove the lamb from the pan and leave it to rest for 5 minutes before thinly slicing it.
10. Grease 2 large round pizza trays (around 30-35cm).
11. Once the dough has risen then split it into 2 portions. Roll each portion into a ball. Roll out 2 large pizza bases with a rolling pin then place them carefully onto the trays.
12. Spread Black Lime Relish thinly over both pizza bases then cover with cheese. Top the pizza with lamb slices, strips of roasted peppers and red onion. Put the trays in the oven on the middle shelf for 15 minutes or until the bases are cooked. Remove pizzas from the oven and garnish with coriander leaves.
13. Sprinkle with a pinch of salt. Slice then serve.
14. NOTE:
15. If you have time, make the dough and leave it to rise on the bench for 3-4 hours in a warm place at room temperature. (Bench time can differ depending on the climate and humidity, warmer and more humid environments will promote the dough to rise faster). Then refrigerate for 4-5 hours or even overnight. This will make the dough fluffier and more flavourful.