In a small bowl, mix warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together flour and salt. Create a well and pour in yeast mixture and olive oil. Mix until dough forms.

Knead dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover, and let it rise for about 1 hour until doubled in size.

In a skillet over medium heat, combine ground meat, chopped onion, bell pepper, and minced garlic. Cook for about 5-7 minutes until browned.

Stir in cumin, paprika, salt, pepper, and chopped parsley. Remove from heat and let cool slightly. Mix in cheese if using.

Preheat oven to 475°F (245°C) and line a baking sheet with parchment paper.

Punch down the risen dough, divide into 4 pieces, and roll each into an oval shape, creating raised edges.

Place dough on the baking sheet and spoon the meat mixture into the center of each boat.

Bake for about 12-15 minutes until edges are golden brown.

Remove from oven and cool for a few minutes before serving.