Sprinkle the diced aubergine (eggplant) with salt in a colander and let the bitter juices drain for about 20 minutes; then rinse. Pat dry with paper towels.

Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge to form a rim.

Cover and leave to rise slightly for 10 minutes in a warm place.

Fry the onion, garlic and cumin seeds gently in the oil for 3 minutes. Increase the heat slightly and add the lamb, aubergine (eggplant) and pimiento. Fry for 5 minutes, stirring occasionally. Add the coriander (cilantro) and season well.

Spread the tomato sauce over the dough base almost to the edge. Top with the lamb mixture.

Arrange the Mozzarella slices on top. Drizzle over a little olive oil and season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, until the crust is crisp and golden. Serve immediately.