Aegean Pita Pizzas

Serves 4
Allergy Tree Nuts, Wheat
From book Quick from Scratch: Real food for busy weeknights
Classic ingredients of the eastern Mediterranean--dill, mint, cucumbers, tomatoes and feta cheese--are layered with ground lamb on a toasted pita for a quick and original dish, something between a pizza and a sandwich.


  • 1/3 cup pine nuts
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 6 spring onions (sliced)
  • 1 1/2lb ground lamb
  • 3/4 teaspoons dried oregano
  • 1 1/2 tablespoon chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon ground allspice
  • 2 1/4 teaspoons salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 4 plum tomatoes
  • 1 cucumber (peeled, seeded and cut into 1/4-inch dice)
  • 1 tablespoon lemon juice
  • 1/2 cup black olives (e.g. Niçoise or Kalamata, pitted)
  • 6 pitas
  • 5oz feta cheese (crumbled)


1. In a medium frying pan toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 4 minutes. Remove. Or toast the pine nuts in a 350F (180C) oven for 6 minutes.
2. In the frying pan heat 1 tbsp of the oil over moderate heat. Add the garlic and scallions and saute for 1 minute. Add the lamb, oregano, mint, 1 tbsp dill, the allspice and 1 1/4 tsp of the salt. Cook until the meat loses its pink color, 3 to 4 minutes. Add the pine nuts and 1/4 tsp of the pepper.
3. In a medium bowl, combine the tomatoes, cucumber, lemon juice, the remaining dill, the olives and the remaining 1 tsp salt and 1/4 tsp pepper.
4. Heat the broiler (grill). Put the pitas on a baking sheet. Toast under the broiler until one side is lightly browned, about 1 minute. Flip the pitas. Spoon the lamb mixture onto the pitas, leaving a 1/2-inch border. Sprinkle with the feta cheese and broil until the cheese is melted and beginning to brown.
5. Cut the pitas in half. Top with the cucumber salad and a drizzle of the remaining olive oil. Serve one and a half pitas per person.


  • Substitute ground beef for the lamb if you prefer.
  • Don't use canned black olives--they're nasty.