Spicy Flatbread Pizza
The whole wheat pita and yogurt cheese make this a healthy Mediterranean pizza perfect for a quick and simple dinner or a tasty and satisfying hors d'oeuvre.
|4||wheat pita breads (6-inch-diameter, cut horizontally in half)|
|1⁄2||tsp||dried crushed red pepper|
|1||c||pitted kalamata olives (or other brine-cured black olives, coarsely chopped)|
|1⁄2||c||sun dried tomatoes coarsely chopped|
|1 1⁄2||c||crumbled Feta Cheese|
|6||c||plain Stonyfield Organic Plain Greek Yogurt or Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups of yogurt cheese*)|
|1||lb||boneless lamb leg (cut into thin slices 1-inch square)|
|Salt and pepper (to taste)|
*For yogurt cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 6 cups of yogurt for 3-6 hours in the refrigerator. This should yield about 2 cups of yogurt cheese.
Preheat oven to 400°.
Toss lamb in 2 tablespoons of olive oil, garlic, crushed red pepper together.
Heat sauté pan.
Add lamb, cook to medium rare, salt and pepper to taste. Let cool.
Brush pita with remaining olive oil. Cook 4 minutes until edges start to brown.
Combine 1 cup feta and yogurt cheese. Spread yogurt mixture on cooked pita rounds, 1/8 inch thick.
Cover with olives, sun-dried tomatoes, and lamb. Sprinkle with remaining feta, oregano, salt and pepper.
Cook for 4 minutes before serving.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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