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For the lamb: Mix together the lamb, onions, salt, coriander, cumin, mint, parsley and zest until evenly dispersed. Add the wine and mix until fully incorporated. Cook in a large pan over medium-high heat, stirring constantly and breaking down with a wooden spoon, until the lamb is no longer pink in the middle of the largest chunks, 10 to 12 minutes. Drain and set aside 5 ounces for the pizza.
Transfer the dough onto a pizza stone. Cook until the bottom is golden brown and the cheese is bubbly, about 6 minutes.
Top with whole parsley leaves and serve.