Preheat oven to 550F (if you have a pizza stone, use it)

In a medium mixing bowl mix together yogurt, 2 tbsp lemon juice, tahini and a pinch of salt. Whisk till thoroughly combined. Cover and refrigerate.

In a large mixing bowl mix together lamb, onion, fine diced tomato, garlic, dried parsley, cumin, tomato paste, salt and pepper. Cover and refrigerate.

In a large mixing bowl toss together thick diced tomato, arugula, fresh parsley.

On a floured surface roll out 2 dough balls into long ovals roughly 8u2033 x 4u2033

Press a thin layer of the meat mixture onto each crust, leaving 1/4u2033 around the edges for the crust to form.

Cook in the oven for 10 minutes at 550F on a pizza stone or metal baking pan

Garnish with the arugula parsley tomato salad and yogurt dressing. Serve with lemon wedges for squeezing.