Quick from Scratch: Aegean Pita Pizzas

Allow me to introduce you to my favorite cookbook. Sure, I have prettier cookbooks, cookbooks I like to read like novels, cookbooks  that look great on a shelf, but this one is falling apart, stained, riddled with notes and has pages I have to peel apart.  Quick from Scratch: Real food for busy weeknights from Food & Wine Books is the cookbook I return to time and again. It has recipes I’ve nicknamed “Baby Soup” and  “Fu Manchu Pork” (doesn’t everyone have nicknames for favorite recipes?). I’ve even given it as a gift.

Unfortunately, the book is out of print and the recipes aren’t available on the Food & Wine website. So, I will share some of our favorites with you. The first is a dead simple Mediterranean-style sandwich/pizza that’s perfect for summer. I’ve changed the recipe slightly by using lamb but use beef instead if you prefer. I love to top it with the garlicky tzatziki sauce but it’s entirely optional.

Aegean Pita Pizzas

Print recipe

• Print with main photo
• Print text only

Serves	4
Allergy	Tree Nuts, Wheat
From book	Quick from Scratch: Real food for busy weeknights

Classic ingredients of the eastern Mediterranean--dill, mint, cucumbers, tomatoes and feta cheese--are layered with ground lamb on a toasted pita for a quick and original dish, something between a pizza and a sandwich.

Ingredients

• 1/3 cup pine nuts
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 6 spring onions (sliced)
• 1 1/2lb ground lamb
• 3/4 teaspoons dried oregano
• 1 1/2 tablespoon chopped fresh mint
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon ground allspice
• 2 1/4 teaspoons salt
• 1/2 teaspoon black pepper (freshly ground)
• 4 plum tomatoes
• 1 cucumber (peeled, seeded and cut into 1/4-inch dice)
• 1 tablespoon lemon juice
• 1/2 cup black olives (e.g. Niçoise or Kalamata, pitted)
• 6 pitas
• 5oz feta cheese (crumbled)

Directions

1.	In a medium frying pan toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 4 minutes. Remove. Or toast the pine nuts in a 350F (180C) oven for 6 minutes.
2.	In the frying pan heat 1 tbsp of the oil over moderate heat. Add the garlic and scallions and saute for 1 minute. Add the lamb, oregano, mint, 1 tbsp dill, the allspice and 1 1/4 tsp of the salt. Cook until the meat loses its pink color, 3 to 4 minutes. Add the pine nuts and 1/4 tsp of the pepper.
3.	In a medium bowl, combine the tomatoes, cucumber, lemon juice, the remaining dill, the olives and the remaining 1 tsp salt and 1/4 tsp pepper.
4.	Heat the broiler (grill). Put the pitas on a baking sheet. Toast under the broiler until one side is lightly browned, about 1 minute. Flip the pitas. Spoon the lamb mixture onto the pitas, leaving a 1/2-inch border. Sprinkle with the feta cheese and broil until the cheese is melted and beginning to brown.
5.	Cut the pitas in half. Top with the cucumber salad and a drizzle of the remaining olive oil. Serve one and a half pitas per person.

Note

• Substitute ground beef for the lamb if you prefer.
• Don't use canned black olives--they're nasty.

Tzatziki

Print recipe

Allergy	Milk
Dietary	Vegetarian
Misc	Serve Cold
Region	Greek
Website	Gunternation

Ingredients

• 500g Greek yogurt
• 1 Medium cucumber (peeled, seeded and grated)
• 1/4 cup minced parsley
• 4 cloves garlic (minced)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1.	Mix all ingredients in a medium bowl. Adjust seasonings to taste.

Note

Some minced dill and/or mint is a nice addition.