2 tablespoons olive oil
1 onion, finely chopped
1 carrot, grated
1 teaspoon each cumin and fennel seeds
500 grams venison mince
2 cloves garlic, crushed
½ teaspoon each ground cinnamon and allspice
½–1 teaspoon harissa, plus extra to serve, optional
¾ cup beef stock
1 tablespoon Worcestershire sauce
sea salt and black pepper
2 x 26cm pre-prepared pizza bases
2 tablespoons tomato paste
2 tablespoons sour cream
120 gram bag baby spinach or kale leaves
½ cup sour cream
1½ cups grated mozzarella
2 tomatoes, diced
Preheat oven to 200°C fan bake.
Heat the oil in a large sauté pan and add onion, carrot, cumin and fennel seeds. Season with salt, cover and cook until tender.
Increase the heat to high and cook the mince, garlic, cinnamon, allspice and harissa, if using, for 5 minutes, breaking the meat up with a wooden spoon so there are no large pieces.
Add the stock and Worcestershire sauce and continue to cook over a high heat until the liquid has evaporated, stirring often. Season to taste.
Place the pizza bases on a lined baking tray and spread with the tomato paste and sour cream. Top with the venison then a handful of spinach, spoonfuls of sour cream and the mozzarella.
Drizzle with olive oil and bake for 10 minutes until the pizza base is crisp and the top is lightly golden.
Top with the remaining leaves and diced tomato. Serve with extra harissa.