Beef Pita Pizzas
Beef Pit Head to the store and pick up percent ground beef, olive oil, percent greek yogurt, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.
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.
Photograph by Christopher Testani