Preheat oven to 450°F.

Divide pizza dough into 8 equal pieces.

Shape each piece into a ball, cover, and let rest.

Heat a nonstick pan over medium-high heat.

Add ground meat, chopped onion, and pine nuts to the pan.

Cook until meat is browned and onions are transparent.

Stir in lemon juice, tomato paste, salt, pepper, and Syrian pepper (or a mix of black pepper and allspice).

Mix well and taste. Adjust tomato paste or seasonings as needed.

Set the meat filling aside.

Flatten one dough ball into a disk.

Roll the disk into a 6-inch circle about 1/8 inch thick.

Place about 1/4 cup of the meat filling in the center of the dough circle.

Fold the edges of the dough over the filling into a triangle shape, pinching the seams to seal, leaving a small opening at the center.

Alternatively, fold into a square, or leave the pie flat with the filling spread to the edges.

Place the pies on a lightly oiled baking sheet.

Bake for 15-20 minutes, or until the dough starts to brown.