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1
Divide the dough into as many balls as you would like; small ones are traditional, and this recipe will conveniently make 12.
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2
Cover the balls with plastic wrap and allow to rest.
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3
Preheat the oven to 450F; put a baking stone in it if you have one, on a rack set low in the oven.
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4
Put the olive oil in a large skillet over medium-high heat.
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5
A minute later, add the onion and cook, stirring occasionally, until it softens, about 5 minutes.
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6
Add the garlic and stir; add the lamb and cook, stirring to break up any clumps, until it loses its color, about 5 minutes.
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7
Add the Aleppo pepper, some salt and black pepper, and the pine nuts; stir.
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8
Add the tomato, bring to a boil, and cook, stirring occasionally, until the mixture is saucy, 5 to 10 minutes.
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9
Stir in the herbs and lemon juice, taste and adjust the seasoning, then turn off the heat.
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10
Cool for a few minutes.
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11
If you have a peel and a baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary.
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12
If you are using baking sheets, oil them lightly, then press each dough ball into a flat round directly on the oiled sheets.
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13
Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out.
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14
Then roll or pat out the dough, as thin as you like, flouring or oiling your hands if necessary.
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15
Roll out as many of the dough balls as will fit in your oven at a time.
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16
Spoon a portion of the topping onto each of the pies, leaving a small border.
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17
Brush with melted butter if you wish and bake for about 10 minutes, until the crust just begins to brown.
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18
Serve hot or at room temperature, flat or rolled up.
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19
My favorite; you can omit the meat or not (just use a simple tomato sauce if you like) as you prefer: After topping the pies, carefully break an egg onto the top of each.
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20
Bake as directed.
