Lahmacun

• 1 tablespoon olive oil
• ½ small onion, chopped
• 1 garlic clove, chopped
• ½ serrano chile, seeded, chopped
• 1 14-oz. can whole peeled tomatoes
• ¼ cup canned piquillo peppers, chopped
• 2 teaspoons light brown sugar
• 2 teaspoons red wine vinegar
• ½ teaspoon ground cumin

Kosher salt, freshly ground pepper

• ½ cup (1 stick) unsalted butter
• 1 small onion, finely chopped
• 4 garlic cloves, finely chopped
• ½ pound ground lamb
• ¼ pound ground beef
• 1 teaspoon Aleppo pepper
• 1 teaspoon ras-el-hanout
• ½ teaspoon ground cumin

Kosher salt and freshly ground black pepper

• ½ pound pizza dough, room temperature

Kosher salt and freshly ground black pepper

• 1 cup fresh flat-leaf parsley leaves
• 1 tablespoon fresh lemon juice

Olive oil (for drizzling)

1. Ras-el-hanout, a Moroccan spice blend, and Aleppo pepper are available at specialty foods stores and some supermarkets.
2. 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.
3. 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.
4. 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. (If dough springs back, let rest 10 minutes, then stretch again, resting as needed, until dough is thin.)
5. 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.
6. Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.
7. Do Ahead: Sauce and meat mixture can be made 1 day ahead. Cover separately and keep chilled.