Personal Lamb Pita Pizzas

The key word here is PERSONAL. As in, this is just for me. Or just for you. I love you, but we’re not sharing.

As a proud American, I know as well as you that pizza gives us life, liberty and the pursuit (and almost always achievement) of happiness. And word on the street says today is National Pizza Day – finally a political cause I can get behind.

Also – today is Fat Tuesday! The day in which we are encouraged to indulge before the doom of Lent comes creeping tomorrow morning. Better make that TWO personal pitas, amiright?

Just a few ingredients go into making these pizzas perfect: flavored hummus, seasoned meat and fresh toppings. Mix n’ match your favorites to make this your own – go on, get personal with it.

My pizza was made up of garlic hummus, cinnamon-spiced lamb, chopped mint and sliced kalamatas. If you want to go more traditional, you could top the hummus with a little pizza sauce or even use a little melty mozzarella in lieu of feta (or in addition to… let’s be honest). The pitas crisp under a broiler for a few minutes each side, and then finish under the broiler just to melt the cheese. Dinner will be yours… ALL YOURS… in less than 30 minutes.

Happy National Pizza Day; may you feel blessings on blessings on this treasured holiday.

PERSONAL LAMB PITA PIZZAS

makes 2 pita pizzas

  • 2 whole wheat or gluten-free pitas
  • 6 tbs. flavored hummus (I love the roasted garlic varieties)
  • 1/2 lb. ground lamb (can substitute lean ground beef or turkey)
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. cinnamon
  • 2 tsp. oregano
  • salt + pepper

optional toppings: kalamata olive slices, crumbled feta, shredded mozzarella, chopped mint leaves, tzatziki sauce (recipe below)

tzatziki sauce

  • 1 cup plain 2% greek yogurt
  • 1 English cucumber, peeled
  • 1 clove garlic, minced
  • juice of 1/2 a lemon

start by browning your meat: in a medium skillet, heat 1 tbs. olive oil then add in ground lamb and break up with a wooden spoon. Season with salt, pepper and cinnamon and cook until no pink meat remains. Add diced onion and minced garlic to your pan, cook over medium low heat until onions are translucent.

Preheat your oven to its broiler setting. Brush each pita with olive oil, sprinkle lightly with oregano and place on cookie sheet. Broil for 1-2 minutes (watch carefully – they can burn very fast under broiler!) or until pita tops are golden brown and crisp. Flip over, brush with a little more olive oil & sprinkle more oregano. Repeat for second pita side and remove to cool slightly.

top pitas by placing 3 tablespoons of hummus on each pita and spread gently to the edges with a spoon or spatula. Add on seasoned meat and finish with your desired toppings (minus any fresh herbs or tzatziki – save those for after melting cheese). Place pitas back under broiler for 1-2 minutes to melt cheese, top with any fresh herbs and enjoy!

for tzatziki sauce:

grate peeled cucumber and squeeze in cheesecloth or clean dishtowel to remove excess water. Place into small bowl and combine with yogurt, lemon juice and minced garlic. Season to taste!

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