Toppings: Sliced onions, green bell peppers, any other toppings of your choice
For the dough: Mix warm water (water should be warm to the touch, too hot will kill the yeast and too cold won’t activate it) with sugar, yeast and oil. Let sit without moving for 10 minutes or until the yeast froths up and rises.
Mix flour and salt and then knead into a dough with the yeast mixture. Knead the dough for 8-10 minutes so the gluten can develop. Pour 2 tbsp of the oil on the dough and use your hands to spread it over the dough surface to prevent the dough from drying out as it rises.
Cover the bowl with a cling film and set aside in a warm place for 2 hours+.
In the mean time, to prepare the sauce, Add oil, garlic and mixed herbs. Turn on the flame and let heat up. Once the garlic is fragrant, add the crushed tomatoes. If using canned tomatoes, add some sugar at this point to balance the acidity of the tomatoes.
Season with salt and pepper and let simmer for 10 minutes.
For the mince meat: Heat oil in a pan and add the mince meat. Using a spoon break apart the meat as it cooks. Once browned, add onions, garlic, mixed herbs, salt and pepper and toss.
Spread some oil in a heavy pan and place the rolled pizza base into it. Next follows a thin layer of tomato sauce. I like to use a ladle. I scoop a ladle of tomato sauce and pour it in the center of the base and using the ladle I spread the sauce in a circular motion.
Sprinkle a layer of mozzarella cheese followed by minced meat, onions, green bell peppers, any other toppings that you like, a little more cheese and a light sprinkle of oregano.
Place the pan on the stove top on a very low heat. Place a flat lid on the pan to cover the pizza and put some hot charcoal over it. This will cook the pizza from the top as well. Cook for 15-18 minutes. Slice and serve.