Middle Eastern Lamb Pesto Pita Pizza

Time & Yield

Yield: 8 Servings
Time: 2 Hours 30 Minutes

Ingredients

LAMB, FETA, YOGURT, PETSO TOPPING

• 4 cups lightly packed mint leaves

• 2 large clove garlic

• 4 Tbsp fresh lemon juice

• 2 Tbsp toasted pine nuts (or sub pistachios)

• 4 Tbsp olive oil

• 1 1/2 Tsp salt

• 16oz ground lamb

• 1 Tsp freshly ground pepper

• 2/3 cup nonfat plain yogurt

• 1 cup crumbled feta cheese

HOMEMADE PITA BREAD

• 3 cups (361g) AP Flour

• 2 Tsp instant yeast

• 2 Tsp sugar

• 1 1/2 Tsp salt

• 1 cup (227g) water

• 2 Tbsp (25g) vegetable oil

Instructions

For the Pita Bread

1. For the pita: Combine all of the ingredients, mixing to form a shaggy/rough dough.

2. Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) until it's smooth.

3. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. If you've used a bread machine, simply let the machine complete its cycle.

4. Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

5. Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

6. Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)

7. Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.)

8. Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

9. Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.

For the Topping

1. In the bowl of a food processor, combine mint, garlic, and lemon juice, pulsing until mint is coarsely chopped; scrape down sides with a rubber spatula if needed. Add pine nuts, olive oil, and 1/2 teaspoon salt, and continue pulsing until finely ground. Scrape into a medium bowl and set aside.

2. In a large nonstick skillet over medium-high heat, cook lamb. Break up pieces while cooking and continue until lightly browned, 5 to 7 minutes. Add remaining teaspoon salt and the pepper. Remove from heat and place in a colander; allow fat to drain for 10 minutes.

3. Preheat oven to 400°F. Add drained lamb to mint pesto and stir to combine. Place pitas on a baking sheet and spread each one with 2 tablespoons yogurt. Divide lamb mixture into eighths and spread over pitas; sprinkle with feta. Bake 10 to 12 minutes, until feta melts and pita is slightly toasted. Serve immediately.

Source: King Arthur Baking & Oprah