WARNING: Raw meat! Wash hands and cutting board immediately after handling ground beef. Dice the onion, mince the garlic and ginger, and finely chop the green chili. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat. Add the diced onion, minced garlic, ginger, and green chili to the skillet with the beef. Sauté for 5 minutes until the onion softens. Stir in the tomato paste, cumin, coriander, turmeric, garam masala, salt, and black pepper. Cook for 1 minute until fragrant. Add the diced carrots, green peas, and diced bell pepper. Stir well and cook for another 5-7 minutes until vegetables are tender-crisp. Remove from heat and let the filling cool slightly.

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lay one samosa pastry sheet on the parchment paper. Brush lightly with olive oil. Overlap another pastry sheet by about 1 inch (2.5 cm) to form a larger circle, brushing with oil. Continue layering and overlapping the remaining pastry sheets, brushing each with oil, to create a sturdy, roughly 10-12 inch (25-30 cm) circular pizza base with 3-4 layers of pastry. This layering creates the signature flaky sambusa crust.

Evenly spread the slightly cooled sambusa filling over the layered pastry base, leaving a small border (about 1/2 inch or 1 cm) around the edge, just like a traditional pizza. This border will puff up nicely and create a 'crust'. Generously sprinkle the shredded mozzarella cheese over the top of the filling, ensuring it covers most of the surface. The cheese will melt and create a delicious, gooey topping.

Carefully transfer the baking sheet with the assembled Sambusa Pizza into the preheated oven. Bake for 20-25 minutes. Keep an eye on it to ensure the pastry crust turns a beautiful golden brown and becomes crispy, while the cheese on top melts and becomes bubbly and slightly browned. The aroma will tell you it's almost ready!

Once removed from the oven, carefully slide the Sambusa Pizza (still on the parchment paper) onto a wire rack. Let it cool for 5 minutes. This cooling period is crucial as it allows the crust to crisp up further and prevents the bottom from becoming soggy. Finely chop the fresh cilantro and sprinkle it over the hot pizza for a burst of fresh flavor and color. Slice the pizza into wedges using a sharp knife or pizza cutter and serve warm.