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| BEEF PITZAS |
- 1 cup plain whole milk yogurt
- 3 cloves garlic, finely chopped
- salt and pepper
- 1 Tbs. EVOO (extra-virgin olive oil)
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 1-1/2 tsp. finely chopped habanero chile
- 1 tsp. ground cumin
- 1 lb. ground beef
- 4 pitas
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- Pre-heat the oven to 500 degrees. In a small bowl, combine the yogurt and 2/3 of the garlic; season with salt and pepper.
- In a large skillet, heat the EVOO over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining garlic, the habanero chile and cumin; cook until fragrant, about 30 seconds.
- Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes; season with salt and pepper.
- On a baking sheet, top each pita with a quarter of the beef mixture and bake until crisp, about 8 minutes. Serve with the garlic yogurt on top.
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