In a bowl, combine the all purpose flour, yeast and salt. Mix well. Gradually add the warm water while mixing the dough with a wooden spoon. Add the olive oil. Knead for 5 min. Shape the dough into a ball, place it in a bowl, cover it with cling film and leave it to prove at warm room temperature for around 30 min or until doubled in size.

Meanwhile, preheat the oven to 220°C/200°C fan. Peel and chop half of the red onion. Peel and crush the garlic. Heat a pan over a medium heat with a drizzle of olive oil. Fry the lamb mince and the onion for 5-7 min until browned. Add the garlic, tomato paste, coriander, cumin, chilli (adjusting the amount to your liking) and black pepper. Fry for 2 min further. Season with salt to taste.

Divide the dough into 2/3/4 pieces. Using a rolling pin, roll the dough out onto a lined baking tray. Set aside to rest for 5 min. (If you're cooking for 3 or 4, use two baking trays.)

Top the rolled pieces of dough with the lamb mixture. Drizzle with olive oil and bake in the oven for 10 min.

Meanwhile, finely slice the remaining red onion to a bowl. Add 2/3/4 Tbsp of lemon juice, the oil and a pinch of salt and pepper. Set aside for 5 min. Halve the cucumbers lengthwise and scoop out the seeds. Slice the cucumber. Chop the tomatoes and parsley. Add to the onions. Toss, and sprinkle with sumac.

Crumble the feta cheese over the almost-ready pizzas. Sprinkle with pine nuts. Bake for a final 3-5 min. Serve the hot Arabic pizza with the salad to the side (see pro tip).