Barbecue Lamb Pita Pizza
Recipe courtesy of the American Lamb Board.
1 cup chopped bell pepper
1 cup chopped onion
1 pound ground American Lamb
4 teaspoons garlic salt
2 cups bottled barbecue sauce - divided use
1/2 teaspoon cayenne pepper
8 (5 to 7-inch) pita breads
8 canned pineapple slices, cut in half
1 cup shredded provolone cheese
- Spray a medium skillet with nonstick cooking spray. Add bell pepper and onion, cook over medium-high heat for 2 minutes. Add lamb, garlic salt and cook until brown, stirring to crumble. Drain well.
- In bowl, mix together barbecue sauce and cayenne pepper. Add 1 cup barbecue sauce mixture to cooked lamb. Spread 2 tablespoons remaining barbecue sauce on each pita bread.
- Top each pita bread with 4 pieces pineapple and 1/2 cup lamb mixture. Sprinkle each pita with 2 tablespoons cheese.
- Bake in a preheated 400°F (205°C) oven until topping is hot and cheese is melted. Cut each pizza into 4 or 8 wedges.
Makes 8 servings.
Tip: May be served as an appetizer.
Nutritional Information Per Serving (1/8 of recipe): Calories: 399; Total Fat: 14g; Cholesterol: 47mg; Total Carbs: 49g; Fiber: 4g; Protein: 18g; Sodium: 1405mg.
Recipe and photograph courtesy of the American Lamb Board.