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Preheat oven to 450 degrees. Heat a large non-stick skillet over medium heat. Add the ground lamb and cook for 5 minutes or until browned, stirring to crumble. Remove the lamb and set aside. Add the olive oil to the pan and swirl to coat. Add the onion and saute for about 4 minutes. Stir in the garlic, cumin, oregano, salt and cinnamon. Saute another minute Stir in 1/2 cup of water and bring to a simmer. Add the tomato and cook for just a few minutes until the tomatoes are just warmed. Stir in the cooked lamb. Cover and reduce heat and simmer 3 or 4 minutes. Stir in the lemon juice and remove from the heat.
Split each pita bread into 2 rounds. Place the pita rounds on a baking sheet and bake for a few minutes until crisp but not too brown. Spread each pita with 2 or 3 tablespoons hummus and top each with 1/3 cup of the lamb mixture. Sprinkle with pine nuts and parsley and serve.
(adapted from a recipe in the August 2013 Cooking Light Magazine)
Daniela Grimburg says
A wonderful combination of spices and flavors in this recipe.<br />The pine nuts are a great addition.<br />I'm looking forward for the pita bread recipe on Friday ,Tricia !
Monica says
This looks really satisfying, Tricia! Yum! I'm with you about inspiration and bulging folders. I have a feeling you are a lot more organized than I am but I, too, have so many good intentions. I have way more time on my hands than you do as a stay at home mom so I need to get cracking! : )
Wendy says
I always love your photos, Tricia. In addition to highlighting the color and texture of the food, they actually focus on the food not lots of props. I know (and appreciate) that each blogger has their own photographic style, and lots of props and dramatic lighting work for some bloggers. As I try to develop my own "photographic voice", I love to look at your photos and appreciate the
Tanna at The Brick Street Bungalow says
Greek pizza! Oh, mercy, these look so good. There never seems like enough time to do all the things we want to do, does there? Though I've been 'retired' from nursing for several years, I immediately filled my hours with the new 'job' of my Old Girls. I STILL never have enough time. 😉 blessings ~ tanna
Anna and Liz Recipes says
Hey Tricia! We too have tons of recipes and post-it notes from magazines/ books saved with good intentions to someday making them. The only difference is that our lists are scattered all over the house (in a mess). Your pita pizza sounds amazing! <br />We LOVE the hummus and lamb combo thing. Yum! And, thank you for mentioning our website, that was so sweet of you! We feel very honored and
Big Dude says
Don't forget the string of pearls to go with your dress and apron. The pizzas look delicious – I like your photos of them.
[email protected] is How I Cook says
I always wish I had a true career as something I could always do. I loved every moment about staying at home but when times got tough and I couldn't find anything pay worthy it made me question myself. Always have something to go back too and stay involved at least one day a week. And volunteer work doesn't count. Rely on yourself. That's what I told my daughter. But back to this
Chris Scheuer says
I felt a bit like I was reading about myself Tricia! Though I've had a career outside the home for 30 years my first love has always been at home. I love doing just about everything domestic. I have to laugh because in college I though domestic was a naughty word and never pictured myself in that role. Funny how we change. I love making homemade pitas, so much better and cheaper! Love your
Angie Schneider says
My to-do list gets longer and longer…I even hand-wrote down some recipes to try..<br />Though I don't eat lamb, your pita pizzas look so tempting that I want to give it a try too. May I can substitute with some chicken.