1.Preheat oven to 220°C (200°C fan-forced).
2.Heat oil in a large frying pan. Add onion and garlic. Cook, stirring, until onion is soft. Add mince. Cook, stirring, until browned. Add pepper and spices. Stir until fragrant.
3.Add stock and tomatoes to the pan. Cook, stirring, over a medium heat until most of the liquid is evaporated. Remove from the heat, stir in the pine nuts, parsley and half the mint.
4.Place Afghan bread on greased oven trays. Top bread with pesto, then press mince mixture onto pesto, leaving a 3cm border. Bake on the lower shelf in a hot oven about 12 minutes, or until browned lightly.
5.Serve pizzas topped with yogurt and sprinkled with remaining mint and sumac.
You could also use two 24 cm round traditional pizza bases if Afghan bread is unavailable.Note