Mix the beef, chillies, cumin seeds, parsley and egg together in a bowl and season. Form into 12 small meatballs. Cover and chill for 1 hour.

Heat the oil in a large frying pan (skillet). Add the meatballs and brown all over. Remove with a perforated spoon or fish slice and drain on paper towels.

Roll out or press the dough into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly to form a rim. Spread with the tomato sauce almost to the edge.

Arrange the meatballs on the pizza with the pimiento and bacon. Sprinkle over the cheese and drizzle with a little olive oil. Season.

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