Middle Eastern Beef & Veggie Pizza

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince and 1/2 the garlic, breaking the mince up with a spoon, until just browned, 3-4 minutes. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the tomato paste and chermoula spice blend and cook until fragrant, 1 minute. Add the water and baby spinach leaves and cook until wilted, 1-2 minutes. Season to taste.

Lay the pizza bases on a flat surface, rough side down. Spoon over the beef mince mixture and spread evenly. Sprinkle over the shredded Cheddar cheese.

Place the pizzas directly on a wire rack in the oven and bake until the cheese is melted and golden, 10-12 minutes. TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up.

While the pizzas are baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil and the remaining garlic. Cook until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt and a drizzle of white wine vinegar and stir to combine. Season to taste.