Lahmacun (Turkish Pizza) with Spiced Ground Lamb

**Prepare the Dough:** In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil. Mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let it rest in a warm place for at least 30 minutes.

**Prepare the Topping:** While the dough is resting, heat olive oil in a large skillet over medium heat. Add ground lamb and cook, breaking it up with a spoon, until browned.

Add onion, red bell pepper, green bell pepper, and garlic to the skillet. Cook until softened, about 5-7 minutes.

Stir in tomatoes, tomato paste, red pepper flakes, paprika, cumin, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the chopped parsley.

**Assemble and Bake:** Preheat oven to 450°F (232°C). Line baking sheets with parchment paper.

Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a very thin oval or circle, about 10-12 inches in diameter.

Place the rolled dough onto the prepared baking sheets.

Spread a thin layer of the lamb mixture evenly over each dough, leaving a small border around the edges.

Bake for 8-12 minutes, or until the crust is golden brown and the topping is cooked through. The crust should be crispy.

Remove from the oven and let cool slightly. Serve immediately with lemon wedges.