½ lb uncooked store-bought organic pizza dough
½ sweet red pepper, cored, cut into chunks
1 shallot, halved
2 garlic cloves, peeled
½ oz fresh parsley leaves with some stem
7 oz ground lamb or ground beef
1 tsp smoked paprika
1 tsp ground allspice
½ tsp ground cumin
½ tsp Aleppo-style pepper
½ tsp ground cinnamon
½ tsp cayenne pepper
½ tsp salt
4 tbsp tomato paste
2 tbsp Private Reserve Greek extra virgin olive oil
Lemon wedges for later
Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)
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.)
Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.)
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.
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 border.
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.)
Repeat steps 5 and 6 with the remaining dough.
Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature. See notes below for how to serve.