This recipe is my personal favorite from the November issue - it's savory and slightly sweet with enough cheese, tomato and onion to feel like a real pizza, but the lamb and cinnamon add an unexpected Mediterranean flavor to every bite. It's from registered dietitian and Food Network star Ellie Krieger's new cookbook So Easy.
Lamb and Feta Pita Pizzas
Serves 4
INGREDIENTS
- 8 oz lean ground lamb
- 1 small onion, chopped
- 4 medium plum tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 whole-wheat pitas (6 inches each)
- 2 teaspoons olive oil
- 1/3 cup crumbled feta
- 1 tablespoon pine nuts
PREPARATION
Heat oven to 400 degrees. Place lamb and onion in a large skillet over medium-high heat and cook, breaking up meat with a spoon and stirring occasionally, until onion is soft and meat is no longer pink, about 5 minutes. Transfer meat and onion to a plate lined with a paper towel to drain fat. Blot with another paper towel. Wipe pan, then return meat and onion to pan. Stir in tomatoes; cook over medium-high heat until they soften slightly, 2 minutes. Remove from heat. Stir in parsley, cinnamon, salt and pepper. (The lamb mixture may be made up to 2 days ahead and stored in an airtight container in the refrigerator.) Place pitas on a baking sheet; brush top of each pita with oil. Divide lamb mixture among pitas. Sprinkle with feta and pine nuts. Cook until cheese is warm and pita is toasted, 10 to 12 minutes.THE SKINNY: 416 calories per serving, 22 g fat (8 g saturated), 44 g carbs, 6 g fiber, 18 g protein
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Note: For some extra fresh flavor and a boost of veggies, I added a handful of arugula on top to cook for the last minute or so. Delish!
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