How to make it
5 steps. Take it one step at a time.
Combine the flour, yeast, salt, and sugar
In a large bowl, combine the flour, yeast, salt, and sugar. Slowly add the warm water and olive oil. Knead for 8-10 minutes until the dough is smooth and elastic. Cover and let rise in a warm place for about 1 hour.
1 hrPrepare the topping
While the dough rises, prepare the topping. Place the onion, garlic, bell pepper, tomatoes, and parsley in a food processor and pulse until very finely minced but not a pureé. Drain any excess liquid from the vegetable mixture.
Mix the ground meat
In a bowl, mix the ground meat with the processed vegetables, tomato paste, and red pepper paste. Season with salt and pepper. Use your hands to ensure the mixture is well-combined and pliable.
Preheat your oven
Preheat your oven to 475°F (246°C). Divide the dough into 8 equal pieces. Roll each piece out on a floured surface into a very thin circle or oval, about 1-2mm thick.
Spread a thin, even layer of the meat mixture
Spread a thin, even layer of the meat mixture over the dough, pressing it down slightly with your fingertips so it sticks. Bake for 5-8 minutes until the edges are crispy and the meat is cooked through.
5 min
A little kitchen wisdom
For the most authentic experience, bake these on a preheated pizza stone or an inverted baking sheet. Serve with fresh parsley, sumac-seasoned onions, and a generous squeeze of lemon juice.
