New This Month

Under 30 Minutes

Lamb Pita Pizzas


Consider the grocery store your sous-chef: Pitas make a faster crust than pizza dough, canned artichokes taste great, and ready-made hummus can't be beat.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2007


  • 4 regular-size (6-inch) pitas, split
  • 3 tablespoons olive oil
  • 2 containers (8 ounces each) store-bought hummus (1 1/2 cups)
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1 can (14 ounces) artichoke hearts in water, rinsed, squeezed dry, and quartered
  • 1/2 pound ground lamb or beef
  • Coarse salt and ground pepper
  • 1 cup fresh flat-leaf parsley leaves
  • Lemon wedges


  1. Preheat oven to 450 degrees. Arrange pita halves, cut side up, on two baking sheets; brush with oil.

  2. Spread pitas with hummus; top with peppers, artichoke hearts, and lamb. Season with salt and pepper.

  3. Bake until pitas are golden and crisp and lamb is cooked through, about 20 minutes. Sprinkle with parsley; serve with lemon wedges.

Reviews Add a comment

  • bruinchiq
    23 JUL, 2008
    I love this recipe! The only thing I'd recommend is cooking it for 16-18 minutes instead of the 20. When I leave it in past 18 minutes, the edges start to get burnt.