Step 1

Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)

Step 2

Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)

Step 3

Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.)

Step 4

Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter.

Step 5

Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed.  Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder.

Step 6

Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)

Step 7

Repeat steps 5 and 6 with the remaining dough.

Step 8

Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature.  See notes below for how to serve.