Lachmajoune (Armenian pizzas) 1 pizza dough recipe (homemade, canned etc) 1/2 pound minced lamb, beef or turkey (lamb is traditional) 1 T mint 1 glove garlic, crushed and diced 4 T tomato paste 1 onion, finely chopped 1/4 cup olive oil (about) 3 lemons Make as many lemon-sized balls of the pizza dough as you can and roll it out as thinly as possible. They should be six-to-eight inches in diaameter. Brush tops with part of the olive oil. Saute the onion and garlic in 2 T of oil, drain and mix into meat. Add the tomato paste and mix thouroughly. Spread the meat, onion and garlic mixture about 1/4 inch think onto the pizza doughs, sprinkle with mint and bake at 450 degrees until the dough is browned and the meat is cooked. Let sit until warm. These need to be a little limp. To serve, squeeze the juice of one/half lemon over the pizza and roll up.  It's a finger food. I usually get 6 lachmajounes out of one dough recipe.  They can be frozen and reheat very nicely.