Lean Doner Kebab Pizza With Garlic Mayo & Chilli Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Put a large baking tray (or two!) in the oven to heat up (this will stop the pizza bottoms from going soggy!)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat and once hot, add your mince and cook for 4-5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, peel and grate (don't chop!) the garlic

Once the mince is brown, add half the grated garlic (you'll use the rest later!) with the ground smoked paprika, ground cumin, dried oregano and a very generous pinch of salt and pepper

Cook for 30 secs or until fragrant

Once fragrant, set aside until you're ready to build your pizza – this is your doner

Add your tomato paste to a bowl with a generous pinch of salt, pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and stir it all together – this is your tomato sauce

Grate the cheddar cheese finely

Remove the heated tray[s] from the oven and add the pizza base[s]

Divide the tomato sauce between the pizza base[s] and spread it evenly all over them with the back of a spoon

Top the pizza base[s] with the doner and grated cheddar and put the tray in the oven for 12-15 min or until the cheese has melted, the bases are crisp and the mince is cooked through (no pink meat!) – these are your pizza[s]

While the pizza[s] are cooking, peel and finely slice the shallot[s]

Add the sliced shallot to a small bowl with the white wine vinegar and a pinch of salt and sugar and give everything a good mix up – this is your quick-pickled shallot

Add the mayo to a bowl with the remaining grated garlic (not a big garlic fan? Try using less!) and a splash of cold water – this is your garlic mayo

Add the sriracha (can't handle the heat? Go easy!) to a small bowl with a small splash of cold water – this is your chilli sauce