Place a skillet over medium heat, add olive oil and chopped onion. Cook until onion is soft.

Add coriander, cumin, and paprika to the skillet. Cook for 1 minute.

Add ground lamb and cook until evenly browned, breaking it up as it browns.

Stir in tomato paste, salt, and parsley. Set aside to cool.

Preheat a baking stone to 500 degrees for at least 30 minutes.

Dust a pizza cutter with flour.

Dust the surface of the refrigerated dough with flour and cut off a peach-sized piece (1/4 pound).

Dust with more flour and quickly shape into a ball, stretching the surface of the dough around as you go.

Flatten the dough with your hands on a floured work surface.

Spread the meat mixture evenly over the surface of the dough.

Slide the flatbread onto the preheated baking stone.

Cook for 5-8 minutes, until the crust is baked through but remains pale and soft.

Top with chopped parsley, onion, and tomatoes.

Serve with lemon wedges.