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
1 cupchopped bell pepper (about 1 large pepper)
1 cupchopped onion (about 2 small onions)
1 lbground American lamb
4 tspgarlic salt
2 cupsbottled barbecue sauce
1/2 tspcayenne pepper
8 pita bread (5- to 7-inch rounds)
8 canned pineapple slices, cut in half
1 cupshredded provolone cheese
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