Spiced lamb & carrot pizzas

1. To make the dough, combine the sugar and ¼ cup (60 ml) lukewarm water in a bowl. Sprinkle over the yeast, then leave to stand in a draught-free place for 5–6 minutes or until foamy. Add another 2/3 cup (160 ml) water, along with the flour and salt, then stir using a wooden spoon until a rough dough forms; add a little extra flour if the mixture is too wet. Turn out onto a lightly floured surface, then knead for 4–5 minutes or until smooth. Spray the bowl lightly with olive oil, then place the dough in the bowl and turn to coat in the oil. Cover with plastic wrap and leave to stand at room temperature for 45 minutes or until doubled in bulk.
2. Meanwhile, make the topping. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cumin and lamb and cook, stirring to break up the mince, for another 2 minutes or until fragrant. Add the carrot, tomato paste and dried mint or oregano, then bring the mixture to simmering point. Cook over medium heat for 4–5 minutes or until any excess liquid has evaporated, then season to taste with salt and pepper. Remove from the heat and stir in the tomato. 
3. Preheat the oven to 220°C. 
4. Using your fist, deflate the dough, then turn it out onto a lightly floured work surface. Divide the mixture into quarters. Working with one piece at a time, roll each piece out to form a 20 cm round pizza base. Line two baking trays with baking paper, then place two bases on each tray. Divide the lamb mixture among the rounds, spreading it to cover each, leaving a 1 cm border around the edge. 
5. Bake for 15 minutes or until the base is golden and crisp. Sprinkle over some of the rocket leaves, then cut into wedges and serve immediately with the remaining rocket alongside.

TIP: Once cooked, these can be frozen for up to 1 month. Thaw in the fridge, then bake for 8–10 minutes at 180°C.