Beef Pita Pizzas

Total Time:
35 min
15 min
20 min

4 servings

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 2 tablespoons tomato paste
  • 8 ounces 90 percent lean ground beef
  • Kosher salt and freshly ground pepper
  • 1/2 cup plain 2 percent Greek yogurt
  • 1 tablespoon plus 2 teaspoons red wine vinegar
  • 4 whole-wheat pocketless pitas
  • 1 head green-leaf lettuce, torn into pieces
  • 1/2 cup pickled beets, cut into bite-size pieces
  • 1 small cucumber, peeled and cut into half moons
  • Position a rack in the upper third of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the tomato paste and cook, stirring, until brick red, 1 minute. Add the beef, 2 tablespoons water, 3/4 teaspoon salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes. Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar. Season with salt and pepper and transfer to a bowl.

  • Wipe out the skillet and return to medium heat. Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side. Arrange the pitas on a baking sheet and top evenly with the beef mixture. Transfer to the oven and bake 6 minutes.

  • Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl. Add the lettuce, beets and cucumber and toss. Slice the pizzas and serve with the salad.

  • Per serving: Calories 429; Fat 16 g (Saturated 3 g); Cholesterol 33 mg; Sodium 956 mg; Carbohydrate 52 g; Fiber 10 g; Protein 24 g

  • Photograph by Christopher Testani

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    This recipe is featured in:

    Weeknight Dinners: Spring