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Mediterranean Pita Pizza


2 tablespoons vegetable oil
1 medium onion, finely minced
1/2 green bell pepper, small dice
1 pound ground lamb (or turkey or chicken)
1 teaspoon cumin
1 teaspoon coriander
4 sprigs fresh oregano
1/2 teasp oon dried oregano
Salt and pepper
2 tablespoons tomato paste
Water (optional)
4 large fresh pita
1/4 cup grated Parmesan
4 ounces feta cheese, crumbled
2 Roma tomatoes, seeds removed, small dice
1/4 cup kalamata olives, roughly chopped
Olive oil (optional)
Fresh torn basil (optional)


Preheat oven to 500F. (Note: If pita is fairly sturdy, place assembled pizzas directly on rack. If
not, preheat a baking sheet with the oven.)

In a large saute pan, preheat oil and pan over medium flame. Add onions and peppers and sweet
for about five minutes to soften.

Add ground meat and more oil if necessary to prevent sticking. As meat browns, break up with a
wooden spoon to combine with veg and brown evenly.

Once meat is mostly broken up and still browning, add cumin, coriander, oregano and a healthy
dash of salt and pepper. Continue to saute for 1-2 minutes to bring out the aromas in the

Add tomato paste and a splash of water if the mixture is very dry (this will often depend on how
lean your meat is), reduce heat to medium low and simmer for 3-4 minutes to finish cooking.
Meanwhile you should have prepped the toppings.

To assemble the pizzas, start by even sprinkling each with a tablespoon of Parmesan, this will help
th e toppings to stick in the oven. Evenly divide meat mixture amongst the four pies. Top with feta,
chopped tomato and olives.

Place in the oven for about 10 minutes, until cheese has slightly melted and the bread has gotten
sufficiently brown and crisp.

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