Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Pita Pizzas 3.0 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 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. Ingredients 4 regular-size (6-inch) pitas, split 3 tablespoons olive oil 2 containers (8 ounces each) store-bought hummus (1 ½ cups) 2 red bell peppers (ribs and seeds removed), thinly sliced 1 can (14 ounces) artichoke hearts in water, rinsed, squeezed dry, and quartered ½ pound ground lamb or beef Coarse salt and ground pepper 1 cup fresh flat-leaf parsley leaves Lemon wedges Directions Preheat oven to 450 degrees. Arrange pita halves, cut side up, on two baking sheets; brush with oil. Spread pitas with hummus; top with peppers, artichoke hearts, and lamb. Season with salt and pepper. Bake until pitas are golden and crisp and lamb is cooked through, about 20 minutes. Sprinkle with parsley; serve with lemon wedges. Rate it Print