Preheat the oven to 475°F. Set out several large baking sheets and a food processor.
In the food processor, combine the ground beef, bell pepper, onion, garlic, tomato paste, parsley, mint leaves, anchovy paste, paprika, cumin, and salt. Purée until very smooth.
Cut each 1-pound dough ball into 8 equal pieces. Flour a clean work surface and roll each dough ball out into a thin 8 to 9 inch circle, 16 pieces total. (Some people find it’s easier to stretch them out, rather than roll them.)
Use a 1/3 measuring cup to portion the meat mixture out onto the thin pizza dough circles. Gently spread the meat mixture out into an even layer. Then sprinkle with a scant amount of crushed red pepper.
Move each pizza to a baking sheet and re-stretch if needed. You may be able to place two or three pieces on one baking sheet at a time.
Bake on the lowest rack for 7 to 9 minutes until the edges are golden brown and the center is firm. Repeat with the remaining pizzas.
Serve warm or at room temperature with a sprinkling of parsley and a lemon wedge. You can also serve as a complete meal with a fresh Middle Eastern style salad on top.
Half the recipe if you like.
In a hurry? You can swap the pizza dough for large flour tortillas. Bake for 5 to 7 minutes.
Leftover Armenian pizza will keep well for up to 3 days. Wrap in plastic or store in an airtight container and keep in the refrigerator.