Lahmacun (Turkish Pizza)

Preheat the oven to its highest temperature (around 475°F / 480°F) and place a baking sheet upside‑down on the middle rack to heat.

In a food processor, combine parsley, tomatoes, red and green bell peppers, onion, garlic, paprika, smoked paprika, cumin, sumac (or chili flakes), tomato paste, ajvar (or paprika puree), and a pinch of salt; pulse until the mixture is finely chopped but not pureed.

Transfer the vegetable‑spice mixture to a large bowl, season with additional salt and pepper to taste, and set aside.

Add the ground lamb or beef to the bowl and knead gently until the meat is evenly incorporated with the vegetable mixture; avoid over‑mixing to keep the texture tender.

On a lightly floured surface, roll out the dough (or use pre‑made flatbread) into 12‑inch circles, aiming for a thin, parchment‑paper‑like thickness.

Spread a thin, even layer of the meat mixture over each dough circle, leaving a small border around the edges.

Slide the prepared lahmacun onto the preheated upside‑down baking sheet and bake for 4–6 minutes, or until the edges are crisp and the meat is cooked through.

If a covered pan is used instead of the oven, heat the pan over medium‑high heat, place the topped dough in, cover, and cook 5–7 minutes until the meat is done and the crust is lightly browned.

Remove the lahmacun from heat, let it rest for 1 minute, then transfer to a cutting board.

Serve immediately with optional toppings such as fresh lemon wedges, extra parsley, or a drizzle of yogurt; cut into wedges and enjoy.