Quick, upscale and delicious. Leftover garbanzo bean spread makes a great dip for carrot and celery sticks.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
Position rack in center of oven. Place baking sheet on rack. Preheat oven to 400°F. for 30 minutes.
Step 2
Meanwhile, puree garbanzo beans, 2 ounces cheese, garlic, 1 tablespoon olive oil and cumin in processor until smooth. Season with cayenne pepper and salt and pepper to taste. Transfer puree to small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 3
Heat 1 tablespoon olive oil in heavy medium skillet over medium heat. Add lamb and sauté until cooked through and brown, breaking up with fork, about 5 minutes. Drain all fat from skillet. Season lamb with allspice, oregano and salt and pepper.
Step 4
Brush bottom side of 1 pita round with olive oil. Place on work surface, oil side down. Blend 1/4 cup bean puree with 1/4 (about 1/2 cup scant) of lamb mixture. Spread on pita. Sprinkle 1 ounce (about 1/4 cup) cheese over. Sprinkle 1/4 of chopped red pepper over. Repeat with remaining pita rounds. Using spatula, transfer pizzas to hot baking sheet.
Step 5
Bake until cheese melts and crust is crispy, about 12 minutes. Sprinkle each pizza with 1 1/2 tablespoons mint.
