To make the Harissa Spiced Meatballs:

1. Combine all the ingredients in a large mixing bowl. Season with salt and paper.
2. Shape into meatballs and pop in the fridge for 1 hour.
3. Heat the oven to 190°C.
4. Heat a frying pan up and add a drizzle of oil. Once the pan is hot, brown off the meatballs all over in batches.
5. Add the meatballs to a baking try and cook in the oven for 10 minutes until they are cooked all of the way through.

To make the Minty Super Thick Dip:

1. Combine all of the ingredients for the minty super thick dip in a bowl and season with salt and pepper.

To make the Pizza:

1. Add the beetroot to a pan filled with water and boil for 1 hour until cooked through. Drain and peel the beetroot. Thinly slice the beetroot and set aside for later.
2. To make the pizza dough, add the yeast and sugar to a small bowl with 125ml warm water and stir to dissolve. Put the flour, salt, yoghurt and olive oil in a kitchen aid mixing bowl. Combine the ingredients using the dough hook and mix for 5 minutes.
3. Once the dough is smooth, divide into 4 equal sized balls. Add the dough to an oiled baking tray. Cover the dough balls with oiled cling film and leave to rise for 1.5 hours.
4. Heat the oven to 190°C.
5. Peel and thinly slice the carrots and roast in the oven for 10 minutes.
6. To make and assemble the pizza, roll the dough balls into a circle that is the same size as the oven proof frying pan.
7. Heat the frying pan up and fry the base of the pizza for 3 minutes until brown on the bottom.Take the pan off the heat.
8. Assemble the pizza by adding a layer of the super thick mix, followed by a layer of grated cheese, add the sliced beetroot and carrot, top with 3 meatballs and finish with more grated cheese.
9. Turn the oven up to 200°C and bake the frying pan pizza in the oven for 10-12 minutes until the dough is cooked through and serve immediately.