Mix liquid dough ingredients. With dough hook running, add flour, Knead 8 minutes till dough is smooth. Roll out on floured surface. Cut into four balls. Rest 30 minutes. Roll each pizza dough ball out on flour dusted surface till the size of your largest frying pan.

Lay parchment paper over half the tender pizza dough, fold half the dough onto paper, transfer the dough to handwarm skillet, unfold the pizza dough. No split dough, no mishaps. Warm each pizza wrap till it feels dry like a tortilla, one to two minutes, stack on parchment paper.

Make the meat and vegetable filling: pulse chop onion, garlic, sweet red pepper, sweet green pepper, tomato, tomato paste, dill, parsley in food processor till beautiful, mix well with ground beef or lamb, taste, add salt and mild Aleppo red pepper. Mix to a thick paste that is spreadable. Divide in four.

Spread a quarter of the meat mix on parchment paper with the back of your spoon till the size of your skillet, flip upside down on the pizza dough in your skillet, spread with the back of a spoon till perfect. If your thin dough is strong enough, you can also ladle the meatmix in center and spread to the edges with the back of your spoon.

Turn your dry frying pan with pizza dough from handwarm to low medium heat. Bake dough and meat mix, 4 minutes. Slide baked pizza onto kitchen towel, cover with another kitchen towel to keep warm. Make the other pizzas the same way.

Make the fresh vegetable topping: chop vegetables in food processor, spread over baked pizza filling, big thin slice of cucumber on top, 2 thin slices of tomato on top of cucumber, chopped lettuce on top, lemon juice and aioli mayo on top. Roll up like a pancake.

To reheat, put in air fryer at 350F minutes for 3 minutes, wrapped in parchment paper as shown below. Reheats well, tastes delicious.