More Great Recipes: Beans | Lamb/Sheep | Lunch | Main Dish

Spiced Lamb Pita Pizza with White Bean Hummus


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Member since 2007

Serves 4 | Prep Time 15 minutes | Cook Time 10 minutes

Ingredients

Two whole wheat pitas
For meat: 6 oz. cooked lamb, rough chop
1 small onion, chopped
3/4 c. diced tomato in juice
1/2 tsp. red pepper flakes
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. cumin
olive oil
For hummus: 1 can. white beans, drained and rinsed
3 cloves garlic, minced
1/4 c. fresh parsley, rough chop
1/2 tsp. coriander
1 Tbls. lemon juice
salt and pepper to taste
olive oil
For yogurt sauce: 1/2 c. Greek yogurt
1 clove garlic, minced
1 Tbls. fresh dill, chopped
1 Tbls. lemon juice
Fresh mint for garnish


Preheat oven to 425 degrees.


In a food processor, add beans, coriander, parsley, 3 cloves garlic, 1 Tbls. lemon juice, and salt and pepper to taste. Pulse until combined.


Add 1 Tbls. olive oil and pulse until almost smooth, adding a little more oil if needed to get desired consistency. Pour into a bowl and set aside.


Add lamb to food processor and pulse until chopped. Pour into a bowl and set aside.


Heat 1 Tbls. olive oil in a saute pan over medium high heat.


Add onion and cook until just tender.


Add tomato, cumin, cinnamon, nutmeg, and red pepper flakes, reduce heat and simmer 5 minutes.


Pour into processor and pulse to chop. Add meat back into processor and pulse to combine.


Halve pitas lengthwise and brush with olive oil, place on a baking sheet.


Bake 3-5 minutes or until crisp.


Spread 1/4 c. hummus on each pita pizza.


Top with 1/4 c. lamb mixture, return to oven for 3-5 minutes.


Whisk yogurt, dill, lemon, garlic, and salt and pepper to taste and drizzle over pizzas.


Garnish with mint.


Pairs Well With


Notes

After buying a 8 lb. leg of lamb for Easter dinner, I have been forced to come up with new ways to eat all of the leftovers. I'm doing an entire week of recipes to use up each scrap of the lamb, including the stock from the bones. Here's hoping we don't get sick of it! This "pizza" was inspired by the lamacun they made at a Turkish restaurant where I once worked.

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