I love this Mediterranean version of pizza. The spicy sauce with the sweet meat on a crispy flatbread topped with a little fresh parsley is amazing. it looks like a lot of work, but it’s really comes together quickly. You can find the spices on amazon, it’s worth the effort and in love Aleppo pepper on just about everything. Thanks Bon Appetit for the inspiration.

1 TBSP olive oil
½ small onion, chopped
1 garlic clove, chopped
2 tsp red pepper flakes
1 14-oz. can whole peeled tomatoes
¼ c jarred roasted red peppers, chopped
2 tsp light brown sugar
2 tsp red wine vinegar
½ tsp ground cumin
Sale and pepper

1/4 c unsalted butter
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
1 tsp Aleppo pepper
1 tsp ras-el-hanout
½ tsp ground cumin
Salt and pepper

½ pound pizza dough, room temperature
Salt and pepper
1 c parsley leaves
1 TBSP lemon juice
Olive oil (for drizzling )

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, breaking them up with your hands, piquillo peppers, brown sugar, vinegar, and cumin; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring often and mashing with a potato masher (or a spoon), until thickened, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper to taste.

Heat butter in a large skillet over medium-high heat until golden brown, about 3 minutes. Add onion and garlic and cook, stirring often, until softened, 5–8 minutes. Add lamb, beef, Aleppo pepper, ras-el-hanout, and cumin; season with salt and pepper. Cook, breaking up with a spoon, until browned, 6–8 minutes. Transfer to a plate and let cool.

Place a rack in lower third of oven and preheat to 500°. Cut dough into 4 pieces. Working with 1 piece at a time and keeping remaining pieces covered, gently stretch dough into 12” rounds and transfer to parchment-lined baking sheets.

Spread each round of dough with a layer of tomato sauce; season with salt and pepper and top with a thin layer of meat mixture. Working in batches, cook lahmacun until crusts are browned and crisp, 10–12 minutes.

Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.