In large bowl, use hands to mix together all ingredients except dough. Set aside.
Divide dough into four equal balls. Roll out each as thin as possible, and transfer carefully to parchment-lined baking sheet. Divide lamb mixture evenly among crusts, and spread thinly to edges of each.
Bake 6–8 minutes, or until crust is golden brown and topping begins to brown. Serve hot alongside lemon and Sumac-Onion Salad, if desired.
Serves 4.
Slice 1 large
red onion very thin. Soak in ice water for 10 minutes, drain well, and mix with ¾ cup chopped
parsley, 3 tablespoons
olive oil and 1 tablespoon
sumac.