In a mixing bowl, combine flour, yeast, salt, and sugar. Gradually add warm water and olive oil. Knead until smooth. Cover and let rise for 30 minutes.

In a skillet over medium heat, sauté onion and garlic until translucent.

Add ground meat and cook until browned.

Stir in bell pepper, tomato, tomato paste, paprika, cumin, black pepper, and salt. Cook for 5 minutes. Remove from heat.

Preheat oven to 220°C (430°F).

Divide risen dough into small balls, then roll each into a thin circle (about 10 inches in diameter).

Spread the meat mixture over the dough circles, leaving a border.

Place on a baking sheet and bake for 10-12 minutes until the edges are golden and the crust is crispy.

Remove from oven, garnish with parsley, and serve with lemon wedges.