Preheat the oven to 450°F / 230°C. In a food processor, pulse ½ red bell pepper, 1 shallot, 2 garlic cloves, and 15g of parsley until finely chopped.
Add to the processor 1 teaspoon of smoked paprika, 1 teaspoon of ground allspice, ½ teaspoon of ground cumin, ½ teaspoon of Aleppo pepper, ½ teaspoon of ground cinnamon, ½ teaspoon of cayenne pepper, and ½ teaspoon of salt.
Add 200g of ground lamb, 4 tablespoons of tomato paste, and 2 tablespoons of olive oil, and pulse until combined.
Divide 225g of store-bought pizza dough into 4 balls and roll each into a thin 8-9in / 20-23cm round. Lay them on baking sheets and spread a quarter of the topping over each, leaving a thin border.
Bake for 5-7 minutes, until the edges are crisp and the meat is cooked.
