Pre-heat oven to 450 degrees Fahrenheit.

Begin by making the chopped salad and toss all of the ingredients together and set aside.

For the herb tahini sauce, add everything except the water to a food processor and pulse to combine until well blended. Add about ¼ cup of water to thin out consistency. It should be the same thickness as syrup and be pourable. Continue blending until everything is smooth and add more water if necessary. Taste for seasoning and set aside.

For the lahmacun, in a large bowl, add the chopped meat and spices and mix together well.

In a food processor, add the tomato, bell pepper, shallot, garlic and herbs and pulse until blended well and it looks like a “salsa”. Remove and drain any excess moisture and add the tomato mixture to the meat and mix well to combine. Season with salt and pepper.

Next, divide pizza dough into 4 equal pieces, about 2 ounces each and roll out on a very floured surface with a rolling pin. Roll dough as thin as you can, or to about 8-9 inches in diameter.

Divide the meat mixture into 4 portions and add one portion of the meat onto the dough, using your hands to gently press the meat mixture evenly into the dough, leaving a shallow border.

Place lahmacun on baking sheet or pizza stone and bake at 450 degrees Fahrenheit for about 5-7 minutes or until meat and dough is fully cooked.