For dough, mix yeast and warm water in the bowl of a stand mixer and set aside to activate for 10 minutes.
Add flour, sugar, salt, olive oil and water and mix on low with a dough hook until combined.
Increase speed to medium, knead for 10 minutes, transfer to an oiled bowl, cover with cling film and set aside to prove for one hour.
Meanwhile, make the lamb filling. Heat a large frypan over med/ high heat, add oil, onion and garlic and sauté until softened.
Add lamb, break up with a wooden spoon and fry until browned.
Add spices, seasoning, tomato paste, sauté for one minute, add 1 3 cup water and simmer until mix becomes dry. Set aside to cool.
Knock back dough on a lightly floured bench, portion into 4 equal pieces, roll into balls and set aside on a lightly oiled tray, loosely covered with cling film for 30 minutes*.
Preheat a pizza oven or domestic oven to its highest setting.
Mix together red onion, mint and pinenuts in a small bowl.
Roll out a dough ball into a long oval and place on either a floured tray or pizza peel.
Sprinkle with mozzarella, spread with the lamb mix and enclose the edges and pinch and twist the ends to seal.
Cook for 2 minutes in a pizza oven or 15 minutes in a domestic oven.
Serve immediately topped with the herb salad and sprinkled with za’atar.
