In a large bowl, combine the flour, instant yeast, sugar, and salt, then stir in the warm water and olive oil until a shaggy dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic, then place it in a greased bowl, cover, and let it rest for 30 minutes.

While the dough rests, place the red bell pepper, onion, garlic, and fresh parsley into a food processor and pulse until finely minced but not liquefied.

In a separate mixing bowl, combine the ground lamb with the vegetable mixture, tomato paste, cumin, paprika, crushed red pepper flakes, and a pinch of salt, mixing thoroughly by hand to incorporate.

Preheat your oven to 450°F (230°C) and place a baking sheet or pizza stone inside to heat up.

Divide the rested dough into 8 equal pieces and roll each piece out into a very thin oval or circle, about 1/8 inch thick.

Spread a thin layer of the lamb mixture over each dough circle, pressing it down gently with your fingers or the back of a spoon to ensure it adheres to the edges.

Carefully transfer the topped dough onto the hot baking sheet or stone using a pizza peel or parchment paper.

Bake for 5 to 7 minutes, or until the edges are golden brown and crispy and the meat is fully cooked.

Remove from the oven and serve immediately, garnished with extra fresh parsley and a squeeze of lemon juice before rolling it up to eat.