Best Lamb Pita Pizzas Recipes

Lamb Pita Pizzas image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

4 regular-size (6-inch) pitas, split
3 tablespoons olive oil
2 containers (8 ounces each) store-bought hummus (1 1/2 cups)
2 red bell peppers (ribs and seeds removed), thinly sliced
1 can (14 ounces) artichoke hearts in water, rinsed, squeezed dry, and quartered
1/2 pound ground lamb or beef
Coarse salt and ground pepper
1 cup fresh flat-leaf parsley leaves
Lemon wedges

Steps:

Preheat oven to 450 degrees. Arrange pita halves, cut side up, on two baking sheets; brush with oil.
Spread pitas with hummus; top with peppers, artichoke hearts, and lamb. Season with salt and pepper.
Bake until pitas are golden and crisp and lamb is cooked through, about 20 minutes. Sprinkle with parsley; serve with lemon wedges.

Ground Lamb & Hummus Pita Pizzas Recipe - (4.7/5) image

Provided by Pagingdrstarling

Number Of Ingredients 15

6 ounces ground lamb
1 teaspoon extra-virgin olive oil
1 1/2 cups yellow onion, chopped
1 tablespoon fresh garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
3/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup water
1/2 cup tomato, chopped and seeded
1 1/2 tablespoons fresh lemon juice
2 (6-inch) pitas
1/2 cup plain hummus
1/4 cup fresh cilantro, chopped
1 tablespoon pine nuts, toasted

Steps:

Preheat broiler to high. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 3 minutes or until browned, stirring to crumble lamb. Remove lamb from pan. Add oil to pan; swirl to coat. Add onion to pan; sauté 4 minutes. Stir in garlic and next 4 ingredients (through cinnamon); sauté 1 minute. Stir in 1/2 cup water and tomato; bring to a simmer. Cook 4 minutes or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat, and simmer 4 minutes. Stir in the lemon juice. Split each pita into 2 rounds. Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp. Spread 2 tablespoons hummus on each round. Top each serving with about 1/3 cup lamb mixture. Sprinkle evenly with cilantro and nuts.