Beef Pita Pizzas

By cheeserohan

Ingredients

• 3 Tbls. extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 2 Tbls. tomato paste
• 8 oz. 90% lean ground beef
• kosher salt and freshly ground pepper
• 1/2 c. plain 2% Greek yogurt
• 1 Tbl. plus 2 tsp. red wine vinegar
• 4 whole-wheat pocketless pitas
• 1 head green-leaf lettuce, torn into pieces
• 1/2 cup pickled beets, cut into bite-size pieces
• 1 small cucumber, peeled and cut into half mooms

Details

Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Position a rack in the upper third of the oven and preheat to 400F. Heat 1 Tbl. olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until glden, 6 to 8 minutes. Add the tomato paste and cook, stirring, until brick red, 1 minute. Add the beef 2 Tbls. water, 3/4 tsp. salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes. Remove from the heat and stir in 1/4 c. yogurt and 2 tsp. vinegar. Season with salt and pepper and transfer to a bowl.

2. Wipe out the skillet and return to medium heat. Brush the pitas with 1 Tbl. olive oil, then lightly toast in the skillet, about 45 seconds per side. Arrange the the pitas on a baking sheet and top evenly with the beef mixture. Transfer to the oven and bake 6 minutes.

3. Whisk the remaining 1/4 cup yogurt, 1 Tbl. each olive oil and vinegar, and salt and pepper to taste in a bowl. Add the lettuce, beets and cucumber and toss. Slice the pizzas and serve with the salad.