Preheat the oven to 200°C. Toss the CauliShoots withthe oil, harissa and seasoning and spread out on a baking tray. Roast for 25minutes, or until cooked through and golden.
In a bowl mix together the onion, spices, chilliflakes, tomato purée and ¾ of the parsley. Add the meat and salt and stir untilwell combined. Set aside.
Roll out the dough to two large ovals, around ½ cmthick, on a well-floured surface.
Divide the topping between the bases, spreading it tothe edges of the dough. Transfer to baking sheets, then bake for 12 minutesuntil the base is blistering and the topping is cooked.
Remove from the oven, top with the CauliShoots andreturn to the oven for a couple of minutes to warm the CauliShoots through.
Remove from the oven, sprinkle with the pine nuts, then drizzle over the pomegranate molasses.
Serve hot, topped with the sliced cucumber, red onion,tomatoes, pickles and reserved parsley.