1: To make the pickled red onions, add water, white vinegar, salt and sugar to a medium-size heavy duty sauce pot; stir to dissolve.

2: Place the cumin seeds, coriander seeds, black peppercorn and bay leaf in the middle of a small piece of cheesecloth and tie into a secure package; place in a pot and bring just to a boil, then remove from the heat.

3:  Pour the pickling liquid over the sliced red onions, making sure they’re all covered.

Let cool, cover and place in the refrigerator for 24 hours before using. 

Tip: Pickled red onions may be made up to a week in advance, and always store quick pickled vegetables in the fridge.

4: To make the whipped apricot feta; add feta cheese and apricot preserves to the bowl of a food processor; mix until smooth

5: Season to taste with salt and pepper; set aside 

Tip: the mixture may be made up to 5 days in advance.

6: To make the pizza, fire up your oven, aiming for 425°C to 450°C on the centre of the baking stone.

Use an infrared thermometer to quickly and accurately take the temperature of the stone.

7: Just before placing a dough ball on your lightly-floured work surface, turn your oven to the lowest temperature setting.

Push the air from the centre out to the edge with your fingers. Stretch the dough out to form a base, being careful not to stretch too thin then lay the stretched dough over your lightly-floured pizza peel.

8: Top with ½ tablespoon scoops of the whipped feta with apricots, spaced about one inch apart leaving room for the crust.

9: Place the cubed fresh mozzarella in between the feta mixture and break the merguez sausage into small chunks while topping the pizza; finish with pickled red onions.

10: Slide the pizza off the peel and into the oven.

Cook for 3 to 5 minutes, turning the pizza and checking the bottom regularly to ensure an even bake. Adjust the flame as needed to ensure a properly crisp bottom and browned crust.

11: Just before the end of the bake, take your pizza out of the oven and top with the toasted pine nuts.

Return the pizza to the oven for about a minute to give it a few final turns.

12: Remove the pizza from the oven and let rest briefly on a wire rack for about a minute.

Top with chopped fresh mint, slice and serve immediately.