Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then finely chop shallots. Reserve 2 tbsp (dbl for 4 ppl). (NOTE: Reserved shallots will be used in step 4.) Mince remaining shallots. Peel, then mince or grate garlic.Add bison, tomato sauce base, Turkish Spice Blend, minced shallots, half the garlic and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then mix well to combine.

Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Divide bison mixture between flatbreads, spreading evenly with a spoon all the way to the edges.Bake in the middle of the oven until flatbreads are crispy and bison is cooked through, 12-14 min.** (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through cooking.) (TIP: Carefully dab flatbreads with paper towels to remove any excess oil, if desired.)

Meanwhile, finely chop parsley.Quarter tomatoes.Drain, then halve olives.Zest, then juice half the lemon. Cut remaining lemon into wedges.

Add lemon zest, 1/4 tsp sugar, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine.Add tomatoes, olives and reserved shallots. Toss to combine.Add yogurt, remaining garlic, half the parsley, 2 tsp lemon juice, 1/4 tsp sugar and 2 tbsp water (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then whisk until smooth.

Heat a large non-stick pan over medium heat.When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pine nuts so they don't burn!)Transfer pine nuts to a plate.

Cut flatbread pizzas into equal-sized wedges.Divide flatbread pizzas between plates. Top with some tomato-olive salad. Serve remaining tomato-olive salad alongside.Drizzle lemon yogurt sauce over top. Garnish with pine nuts and remaining parsley. Squeeze a lemon wedge over top, if desired. (TIP: Dig in with a knife and fork, if desired.)