Middle Eastern Pita Pizza with Mint Pesto and Melted Feta

Directions

In the bowl of a food processor, combine mint, garlic, and lemon juice, pulsing until mint is coarsely chopped; scrape down sides with a rubber spatula if needed. Add pine nuts, olive oil, and 1/4 teaspoon salt, and continue pulsing until finely ground. Scrape into a medium bowl and set aside. In a large nonstick skillet over medium-high heat, cook lamb (or tofu). Break up pieces while cooking and continue until lightly browned, 5 to 7 minutes. Add remaining 1/2 teaspoon salt and the pepper. Remove from heat and place in a colander; allow fat to drain for 10 minutes. Preheat oven to 400°F. Add drained lamb (or tofu) to mint pesto and stir to combine. Place pitas on a baking sheet and spread each one with 2 tablespoons yogurt. Divide lamb mixture (or tofu) into fourths and spread over pitas; sprinkle with feta. Bake 10 to 12 minutes, until feta melts and pita is slightly toasted. Serve immediately.

Ingredients

• 2 cups lightly packed mint leaves
• 1 large clove garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon toasted pine nuts
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 pound ground lamb or ground baked tofu
• 1/2 teaspoon freshly ground pepper
• 4 whole wheat pitas
• 1/3 cup nonfat plain yogurt
• 1/2 cup crumbled feta cheese

Parsed from recipe text (no separate ingredient records).