Tools/Materials: olive oil, water (lukewarm), tomato, flat leaf coriander, minced mutton, tomato sauce, garlic oil, wild garlic powder, minced red pepper, dill, flour, salt, pepper, large bowl, oven, kitchen paper, heat-resistant bowl, ice cubes, water and baking paper.

1. Preheat the oven to the highest temperature and put it in a baking tray for heating. In a large bowl, sift in flour, add salt, and then slowly pour in warm water and olive oil. Knead the dough for about 5 minutes until it is soft and elastic. Knead the dough into a ball the size of a tennis ball, cover it with wet kitchen paper, and wake it for 10 minutes.

2. Put the tomatoes in a heat-resistant bowl, pour in hot water, and don't touch the tomatoes. Let it stand for 30 seconds, then quickly cool it with ice cubes, then peel it, remove the seeds from the tomato and cut it into diced tomatoes.

3. Chop the flat-leaf parsley and leave half for decoration. In a large bowl, mix minced mutton, diced tomatoes, half parsley, tomato sauce, wild garlic powder, garlic oil, olive oil, Chili powder, pepper and dill, and season with salt and pepper.

4. Knead the ball into a big circle, about 0.5 cm thick, and put it on baking paper.

5. Spread the mutton evenly and thinly on the dough, and gently press it with your fingertips. Put the pizza in an oven covered with baking paper, carefully put it in a hot baking tray and bake for 5-8 minutes, or take it out until the pizza bubbles slightly and the edges turn brown.