Barbecue Lamb Pita Pizza

    

February 6, 2016

A hint of tangy barbeque sauce, chunks of sweet pineapple, and earthy lamb blend together to make an unusual pita pizza.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 8 main course servings as 64 appetizer servings

Ingredients

1 cup chopped bell pepper (about 1 large pepper)

1 cup chopped onion (about 2 small onions)

1 lb ground American lamb

4 tsp garlic salt

2 cups bottled barbecue sauce

1/2 tsp cayenne pepper

8 pita bread (5- to 7-inch rounds)

8 canned pineapple slices, cut in half

1 cup shredded provolone cheese

Directions

1Spray a medium skillet with nonstick cooking spray and place it over medium-high heat. Add the bell pepper and onion and cook over for 2 minutes. Add the lamb and garlic salt and cook until brown, stirring to crumble. Remove from the heat and drain well over paper towels.

2Preheat the oven to 400°F.

3In a bowl, mix together the barbecue sauce and cayenne pepper. Add 1 cup of the barbecue sauce mixture to the cooked lamb. Spread 2 tablespoons of the remaining barbecue sauce on each pita bread. Top each pita with 4 pieces pineapple and 1/2 cup lamb mixture and sprinkle with 2 tablespoons cheese.

4Bake the pizzas until the toppings are hot and the cheese is melted. Cut each pizza into 4 or 8 wedges.

Recipe and image provided by the American Lamb Board

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