Preheat oven to 200 degrees and lightly spray a pizza tray.
Sift the flour into a bowl.
Add the sugar, salt and oil.
Put the yeast sachet into the warm water and leave for a few minutes (or until frothy). Mix together.
Pour the yeast liquid into the flour and mix together (add more water if needed).
Knead on a floured board into a nice ball.
Place in a bowl floating in a sink of hot water (don't let any of the water into the bowl) and cover with a tea towel.
Leave for 20 minutes to rise.
Knead the dough on the floured board again.
Roll out to make a large 32cm dough circle.
Place the dough onto the tray.
Spread the pizza sauce over the dough.
Spread the baby spinach leaves over the base.
Meanwhile, heat the olive oil in a frying pan over high heat. Add the lamb mince and minced garlic and cook until brown. Drain all of the excess liquid!
Heap the browned mince onto the baby spinach leaves and top with the halved cherry tomatoes and the crumbled feta.
Cook in a pre-heated oven for approximately 10-15 minutes.
When the base is nearly crispy, sprinkle over the pine nuts and cook until the base is ready and the pine nuts are just golden.
Meanwhile, combine the greek yoghurt, lemon, mint and garlic in a small bowl.
Serve the pizza with the sauce.