Greek Pita Pizzas

By bweber

Ingredients

• 6 ounces lean ground beef or lamb
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 8 ounce can no-salt-added tomato sauce
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 2 6 inches whole wheat or white pita bread rounds
• 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
• 1/2 cup shredded fresh spinach
• 1 small tomato, seeded and chopped
• 1/4 cup crumbled reduced-fat feta cheese (1 ounce)
• 12 pitted kalamata or ripe olives, halved (optional)

Preparation

Step 1

Preheat oven to 400 degrees F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.

Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet. Bake for 3 to 4 minutes or until lightly toasted.

Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and, if desired, olives; serve immediately.