To prepare the pizza dough using a bread machine add the ingredients into the bowl in the manufacturer's recommended order and select the 'pizza dough' setting, if you have it. If not, select 'dough' and let it run.
To prepare the dough by hand, mix the dry ingredients together in a medium sized bowl, make a well in the centre and add the water. Stir until incorporated and turn out onto a floured surface and knead for 10 minutes. Transfer the dough to a clean, oiled bowl, cover and leave to rise until doubled in size, about 1.5 hours.
Meanwhile, prepare the pizza sauce. Heat the oil in a small saucepan over a medium heat and gently fry the garlic and oregano together for a minute. Add the tomatoes, turn the heat down to low and leave to simmer with the lid slightly off for 45 minutes, stirring occasionally.
To prepare the lamb topping, heat the oil in a non-stick pan and gently saute the onion until it begins to soften. Add the lamb mince and cook until browned all over.
Add the spices, cook a further minute and remove from the heat.
Preheat a pizza stone in the oven at 220 C/ 200 C fan.
Knock back the pizza dough and divide into two equal portions.
Sprinkle two sheets of non-stick baking paper with coarse polenta and roll out your pizza dough to fit the size of your pizza stone.
Spoon half of the pizza sauce over each pizza and divide the spicy lamb mixture evenly.
Sprinkle the pizzas with feta cheese and bake for 12-15 minutes.
To prepare the yogurt drizzle, combine all the ingredients in a small food processor, adding water if needed to thin.
Remove the pizzas from the oven, sprinkle with extra feta cheese, if desired and garnish with rocket leaves. Serve the pizza with the yogurt drizzle.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.