For the base sieve the flour onto a worktop. Make a well in the middle and add the salt and sugar into well.
Add the olive oil gradually. Work into the flour. Add 150 ml water slowly work into the dough until smooth and flexible. You may not need all the water or a little more if to dry .
Wrap into a damp clean cloth and chill for 30 minutes
Lightly dust the dough with flour on removing from fridge. Break into 4 equal pieces.
For the topping chop the parsley or coriander, garlic and onions. Set aside.
Peel the tomato and finely chopped it. Chop the chilli very finely.
Place all ingredients for topping into bowl add 2 tablespoons of water , knead thoroughly through until well mixed.
Dust worktop with flour, flatten dough pieces with hand then roughly roll out into a very thin base. Carefully lift onto baking tray keeping the shape.
Add the lamb or tofu topping mix and spread over pizza base with your hands
Bake in a preheated oven at 400 f/ 200 C for about 10 minutes or to your liking
Remember that it does not need to be crispy like a normal pizza if you want to roll it, it should be a littke bit like a wrap with crispy edges . For this purpose the dough is cooked after ten minutes. You may crisp it uo more if you want to serve it as a pizza. Take care not to burn it as the base is very thin. Serve either hot or cold with some lemon slices to squeeze the juice over the filling.
