Armenian Pizza

homemade barbecue sauce for Armenian Pizza

2 lbs. ground lamb (may substitute beef)
2 t. salt
t. black pepper
1 t. paprika
t. allspice
2 large cloves garlic mashed
c. chopped fresh parsley
1 small green bell pepper chopped (3/4 c.)
1, 28 oz. can diced tomatoes, drained and excess moisture squeezed out.
4 oz. tomato paste (2/3 of a 6 oz can)
1 package 8 inch flour tortillas

Iceberg lettuce, red onion, tomato, basil, mint and dill weed. Herbs are best fresh but dried is ok. Dress with freshly squeezed lemon juice salt and pepper. Juice of 1 lemon for the salad

Preheat oven to 450 degrees.
Mix first 10 ingredients thoroughly together in a bowl. Spread about 1/8 of the meat mixture in a thin layer over the surface of a tortilla, being sure to cover the tortilla form edge to edge. The meat should be thin and even on the tortilla. Repeat process with remaining meat and tortillas.

Oil a half sheet pan. Place 3 pizzas on the pan and bake in the bottom of a preheated 450 degree oven for 8 minutes. Using a spatula loosen the pizzas from the pan and return to the oven for 4 minutes. Meat will be done and the tortilla should be crisp on the bottom. Repeat with remaining pizzas.

Serve with a salad of iceberg lettuce, red onion, tomatoes, chopped fresh mint, dill and basil. Dress with freshly squeezed lemon juice and salt and pepper. Put an Armenian Pizza on a plate and top with salad, fold over pick it up and eat. Serves 4

Tips: Serve a lemon wedge with each pizza.