• Preheat the oven to 500 with a pizza stone

For the Potatoes

• Peel and cut the potatoes into 1 inch pieces and put into a medium pot covered by 1 inch of water. Bring to a boil over high heat and cook for 5-8 minutes. Check with a knife to make sure it’s fork tender, drain and put in a bowl to cool
• Heat the olive oil in a medium skillet over medium high heat, when it’s hot add the jalapeño and garlic and cook for 1 minute
• Add cumin, coriander, turmeric, garam masala, cayenne pepper  and cook for 1 minute more. Add the cooked potatoes and peas, stirring to mix and break/mash the potatoes into varied crumbly pieces. You can use a potato masher to help with this. Cook for 3 minutes. Remove the potato filling to a bowl, sprinkle on lemon juice and stir in the fresh cilantro. Season with salt and pepper

For the Beef

• In the same skillet, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes until it starts to caramelize, stir in garlic, garam masala and cayenne cook for 1 minute until fragrant. Add the ground beef to the pan and cook until it’s no longer pink and starting to brown, about 5-7 minutes
• Add the tomato paste and water, cook for 3 minutes. Remove to a bowl to cool as you shape the pizza dough

For the Pizza

• Divide the pizza dough into 2 even portions. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface dusted with flour and roll out with a rolling pin. If you have a pizza peel, sprinkle with flour and place one stretched dough on the peel
• Drizzle each of the pizza dough with a little olive oil and spread a layer of meat sauce onto the dough leaving a ½ inch border, equal parts of the mozzarella and sprinkle on some of the samosa topping
• Transfer the pizza to the pizza stone and bake for 12-13 minutes until the crust is golden
• Remove the pizza from the oven season with additional salt and pepper, fresh cilantro, mint and a squeeze of fresh lemon juice