Individual Lamb Pita Pizzas
Keep cool in the kitchen: Use a toaster oven or an outdoor grill to heat these open-faced pita sandwiches.
Ingredients
1 lb. ground lean lamb
3/4 cup finely chopped onions
1/2 tsp. ground cumin
Dash of cinnamon
3/4 cup diced tomatoes
3 Tbsp. chopped kalamata olives
3/4 cup chopped sweet red pepper
1/2 cup chopped fresh mint
Red pepper flakes
Salt and pepper
5 whole wheat pita rounds
5 Tbsp. pine nuts, lightly toasted
3/4 to 1 cup crumbled feta cheese
1/3 cup chopped green onions
Plain Greek-style yogurt
Directions
Brown lamb in a heavy skillet, breaking it up as it cooks. Remove meat from pan with a slotted spoon; drain well.
Discard excess fat from pan. Add onions, cumin and cinnamon. Cook, stirring often, 3 to 4 minutes.
Add tomatoes, olives and lamb. Cook 5 to 10 minutes. Stir in sweet red pepper; cook 2 to 3 minutes. Remove from heat. Stir in most of the mint, plus red pepper flakes, salt and pepper to taste.
Heat oven or gas grill to 375 degrees. Divide lamb mixture onto pita rounds, spreading to within a half-inch of edges. Sprinkle with nuts, feta and green onions.
Bake until pizzas are heated through, about 15 minutes. Drizzle with yogurt and sprinkle with mint. Serve immediately.
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