A few weeks ago Jason and I spent one of my evenings off at the bookstore. I found the America's Test Kitchen's different magazines. In these magazines I found a bunch of recipes that seemed really great. Well this week was the first time I was able to actually cook dinner (my schedule has been so crazy this year), I chose to start with Turkish-Style Lamb Pizza. Boy is was great!! I bit spicy, but Jason love spice, so this was great for him. I only used half of the meat, but all of the other quantities. I also went with whole wheat lavash.
2 Tablespoons extra virgin olive oil
2 (11x8 inch) Lavash bread
1 lb ground lamb (I used 1/2lb)
1 onion, chopped (I used a candy onion), chopped fine
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 Tablespoon tomato paste
1 (14.5 oz) can diced tomatoes (I used petite diced Jason does not like chunks)
salt and pepper
1 cup crumbled feta cheese
1/4 cup pine nuts (I omitted)
1) Adjust oven rack to middle position and heat oven to 475 degrees Brush oil over both sides of each lavash. Transfer lavash to baking sheet and bake until golden, about 5 minutes.
2) Meanwhile cook lamb in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Drain lamb and remove from skillet, leaving 2 Tablespoons rendered fat in skillet. Add onion and cook until softened, about 5 minutes. Add garlic, cinnamon, pepper flake, and tomato paste and cook until fragrant, about 30 seconds. Add diced tomatoes and return lamb to skillet. Cook mixture until liquid evaporated, about 2 minutes. Season with salt and pepper to taste.
3) Spread lamb mixture on each toasted lavash. Sprinkle with cheese and pine nuts. Bake until cheese is warmed through, about 5 minutes. Serve.
