Mediterranean-inspired protein pizza on naan-style dough

Put about 1.5 of the 2.5 cups of flour in a bowl, add the liquid and make a slurry, then add the rest of the flour as needed.

The dough will be soft and sticky; knead a few times into a ball and let it rest.

Grind the spice mix in a mortar and pestle (use a little less if pre-ground) and mix it into the ground bison.

Mix the skyr with the harissa for the base.

Chop the onions.

Sprinkle the fresh dill on after cooking.

Cut the dough into eight pieces and smooth each into a very thin circle.

Cook in a ripping hot pan with a little olive oil, one side down, then flip; add the toppings and finish under the broiler.