Use refrigerated pizza dough to make pita pockets, then stuff them with seasoned lamb.
In a large sauté pan heat oil over medium heat. Add in onions and cook until softened, 2-3 minutes. Add in garlic and sauté until fragrant. Add in ground lamb, breaking it up with a wooden spoon while cooking. Drain excess fat.
Once the lamb is browned and fully cooked, stir in cumin, coriander, paprika, cinnamon, salt and pepper, tomato paste and water. Remove from heat and set aside.
Preheat the oven to 425°F. Divide the pizza dough into 4 equal sized pieces. Roll them out into squares as thin as you can get them without breaking.
Spoon about 3-4 tablespoons of the lamb mixture into the centre of each pita (or equally divide the meat between the 4 squares if you are assembling them all at the same time). Top each with green onion, parsley, chopped tomatoes and grated mozzarella. Fold the dough over top of the filling and press to seal.
Bake in preheated oven for 10-12 minutes, or until the dough is thoroughly cooked and the cheese has melted. Remove from oven and let cool for a few minutes before serving.