(This can be made the day before).
Chop onion and fry off in a small amount olive oil, add the crushed tomatoes, Kutjera powder, tomato paste, chopped desert raisins, saltbush, salt and pepper and simmer for further 10 to 15 minutes.
Set aside in fridge.
Combine yeast, warm water and olive oil in a small bowl.
Combine flour, salt and pepper in a large bowl and slowly add the yeast mixture and form into a soft dough (you may need to add more flour if the mixture is too moist).
Set aside in a warm place and let the dough rise.
After 10 minutes knock it back and set aside for a further 10 minutes.
Sear the kangaroo fillet in a hot saucepan with a small amount of olive oil, browning the outside.
Finely slice and set aside. Turn dough onto floured surface; knead until smooth and roll out onto a pizza tray.
Spread the relish onto the dough and then arrange the topping ingredients, finally crumbling on the goats cheese and a sprinkle of salt bush.
Place in a pre-heated oven 220°C for about 10 to 15 minutes.
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