Spiced Lamb Pita Pockets

1 tube pre-made pizza dough
1 tbsp rice bran oil
340 g lamb mince
1 onion, finely chopped
4 cloves garlic, minced
½ tsp SIDS CRAZY SALT
1 tsp cumin
1 tbsp coriander
1 tsp paprika
½ tsp cinnamon
SIDS SALT & PEPPER to taste
2 tbsp tomato paste
2-4 tbsp water
4 spring onions, chopped
¾ cup parsley, finely chopped
2 tomatoes, chopped
1 cup grated mozzarella

In a large sauté pan, heat oil over medium. Add in onions and cook until softened, 2-3 minutes. Add in garlic and sauté until fragrant. Add in lamb mince, breaking it up with a wooden spoon while cooking. Once the lamb is browned and fully cooked, stir in SIDS CRAZY SALT, cumin, coriander, paprika, cinnamon, SIDS SALT & PEPPER, tomato paste and water. Remove from heat and set aside.
Preheat the oven to 220°C.
Divide the pizza dough into 4 equal sized pieces. Roll them out into squares as thin as you can get them without breaking. Spoon about 4 tablespoons of the lamb mixture into the centre of each pita. (or equally divide the meat between the 4 squares if you are assembling them all at the same time) Top each with spring onion, parsley, chopped tomatoes and grated mozzarella. Fold the dough over top of the filling and press to seal. Place pitas onto a baking tray and bake for 10 minutes until the dough is thoroughly cooked, the cheese has melted and the tops are brown.
Remove from oven to cool for a few minutes before serving.