Preheat the oven to 500 degrees F. Line two baking sheets with parchment paper and set aside.
Prepare the pizza dough ( instructions below) or use store bought and ready to use dough. Divide the pizza dough into 18 pieces. Roll out each piece at a time into a circle about 1/8th of an inch thick and 2 inches in diameter (it doesn’t have to be perfect, just a rough circle) and place each on a parchment paper lined baking sheet.
In a food processor, pulse all the lamb ingredients minus the lamb into a thick salsa like consistency.
Add the ground lamb and pulse the mixture together until you have a rough paste like consistency.
Take a tablespoon of the meat mixture and spread it over each pizza dough, distributing it with the spoon as evenly as you can. It should be just a nice thin layer. Press the lamb mixture down very gently to make sure it sticks well to the dough.
Bake the Turkish mini pizzas for about 8-10 minutes until all cooked through. Depending on your thickness and size of the pizza, you may need to bake them for up to 12 minutes. Just make sure they aren’t too crispy on the edges so that way you can still roll them into a wrap.
When pizza is done, sprinkle each with fresh parsley and mint and serve with the toppings on the side.
Add and any topping you like on your pizza—the more the better! The lemon squirt is essential! Fold each pizza over and enjoy!
For the homemade pizza dough:
In a measuring cup, add the honey and yeast to the water and allow that mixture to sit for 1-2 minutes. It will start to go opaque and may foam and show bubbles on the top the longer you leave it—which is ok.
In a mixer bowl, add the flour and salt and mix them well. Then add the honey water mixture and knead the dough until smooth. This dough should not be sticky, but should not feel hard or dry to the touch, it should stick slightly to your fingers.
In a large bowl, add the olive oil and cover the entire inside of the bowl with it. Then put your pizza dough in the bowl and roll it over the oiled surface so it’s entirely covered with a thin layer of oil.
Cover the bowl with plastic wrap and let the dough proof (rise) in a warm spot (like inside your oven while it is shut off) for about 1 1/2 -2 hours until the dough doubles in size at least. Now it’s ready to be used for the recipe above.