Prepare the pizza dough according to the recipe.

Divide the dough into 12 small balls.

Cover the dough balls with plastic wrap and let them rest.

Preheat the oven to 450F with a baking stone inside on a low rack.

Heat olive oil in a large skillet over medium-high heat.

Add chopped onion and cook until softened (about 5 minutes), stirring occasionally.

Add minced garlic and stir.

Add ground lamb and cook, breaking up clumps, until it loses its color (about 5 minutes).

Add Aleppo pepper, salt, pepper, and pine nuts; stir well.

Add chopped tomato, bring to a boil, and cook until the mixture is saucy (5-10 minutes), stirring occasionally.

Stir in chopped parsley, mint leaves, and lemon juice.

Taste and adjust seasonings, then turn off the heat and let cool slightly.

Roll out the dough balls very thinly on a floured surface or oiled baking sheets.

Spoon a portion of the meat topping onto each flattened dough, leaving a small border.

Brush with melted butter if desired.

Bake for approximately 10 minutes, or until the crust is lightly browned.

Serve hot or at room temperature, either flat or rolled up.

Optional: Break an egg onto the topping before baking for a variation.