We eat a lot of pizza at our house, and I mean A LOT. Whether delivery, takeout, or from scratch, none of us will ever turn down a slice. Last weekend we even had it twice in a single day, leftovers for lunch and then pizza at a friend’s Halloween party. There were zero complaints about the repeat meals. We happily devoured more.
In search of a change from the standard cheese & tomato pie, I made Mediterranean pita pizzas smeared with a chickpea and feta spread. Spiced ground lamb and red peppers topped these Turkish-inspired individual pizzas. Even though they were called pizzas, I didn’t count them toward our weekly tally.
Mediterranean Pita Pizza
Adapted from Epicurious
Makes 4 individual pizzas
2 garlic cloves
1-15 ounce can chickpeas, drained
6 ounces feta cheese, crumbled
2 tablespoons olive oil plus more for brushing pitas
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch of cayenne pepper
3/4 pound ground lamb
3/4 teaspoon ground allspice
3/4 teaspoon dried oregano
4 6-inch whole-wheat pitas
1 small red bell pepper, roughly chopped
1 handful fresh parsley, chopped
Preheat the oven to 400 degrees F with a sheet pan on the center rack.
In the bowl of a food processor, chop the garlic cloves. Add the chickpeas, 2 ounces feta, 1 tablespoon olive oil, cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper and cayenne pepper and puree until smooth. (The spread can be prepared up to 1 day in advance. Store covered in the refrigerator.)
In a large skillet over medium heat, add 1 tablespoon olive oil. Sauté the lamb until browned and cooked through, breaking up with a wooden spoon. Pour the fat from the skillet and stir in the allspice, oregano and remaining salt and pepper.
Brush one side of the pitas with olive oil. Smear with the chickpea spread and top with the lamb, remaining feta and red peppers. Transfer to the preheated sheet pan and bake for 12 minutes until the crust is crisp. Sprinkle with parsley before serving.