Armenian Pita Pizza

9 ratings

Lamb lends authenticity to this Armenian-style “pizza,” but a blend of Organic Prairie ground pork and beef makes an affordable, equally delicious substitute.


  • 1 pound ground lean lamb
  • 34 cup finely chopped onions
  • 1 teaspoon ground cumin
  • 18 teaspoon cinnamon
  • 34 cup diced tomatoes
  • 3 tablespoons finely chopped Greek olives
  • 34 cup chopped sweet red pepper
  • 13 cup chopped fresh parsley or cilantro
  • red pepper flakes to taste
  • salt & pepper to taste
  • 5 whole wheat pita rounds
  • 5 tablespoons pine nuts, lightly toasted
  • 34 - 1 cup Organic Valley Crumbled Feta
  • 13 cup chopped green onions
  • Plain yogurt
  • 1 teaspoon ground coriander


1. Heat a large, heavy skillet over medium high flame. Add ground meat and brown it, breaking it up as it cooks. Reduce heat to medium. Remove lamb with a slotted spoon and drain it on paper towels.

2. Remove all but 1/2 tablespoon fat from the pan. Add onions, cumin, coriander and cinnamon. Cook, stirring often, 3-5 minutes. Stir in tomatoes, olives and drained meat. Cook, stirring occasionally, 5-10 minutes. Stir in sweet red pepper and most of the parsley or cilantro. Cook 2-3 minutes. Season with salt and pepper to taste.

3. To cook pizzas, heat oven to 375 degrees. Place pita rounds on large baking sheet(s). Divide lamb mixture onto pita and spread it out to within a half-inch of edges. Sprinkle with pine nuts, feta cheese and green onions.

4. Bake until pizzas are hot, about 15 minutes. Drizzle each pizza with 2 tablespoons yogurt and sprinkle with a little of the remaining parsley or cilantro. Serve immediately.

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