Turkish-style lamb flatbreads

Method

1. Put all the topping ingredients (except the lamb) in a food processor with a good pinch of salt, then whizz to a coarse, wet paste. Add the lamb mince and whizz again – you really want to break down the mince into a paste. If your food processor isn’t big enough, you can knead the mince and whizzed for 2-3 minutes. Transfer to a bowl. The consistency should be quite wet and easily spreadable – if it’s a bit too firm, add a splash of water. Keep in the fridge until needed.
2. Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or heat your pizza oven – aiming to get it to 450°C). Mix the red onion, parsley and sumac together in a large bowl and squeeze over a little lemon juice from the wedges.
3. Dust a work surface with semolina or flour and stretch out a dough ball, then spread an even layer of the lamb mixture all over the top, leaving the edge exposed. Top with some strips of red pepper, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.
4. Pipe, spoon or drizzle the yogurt on top of the flatbread, then add a pile of the onion salad and serve with lemon wedges. Cook the rest of the flatbreads in the same way.