Recipe - Mediterranean Pita Pizza

1 cn (15ounce) garbanzo beans
(chick peas); drained
6 ounce Goat or feta cheese;
crumbled
2 lg Garlic cloves; chopped
2 tablespoon Olive oil
1 teaspoon Ground cumin
Cayenne pepper
Three fourths pound Lean ground lamb
Three fourths teaspoon Ground allspice
Three fourths teaspoon Dried oregano; crumbled
4 6inch pita bread rounds
Olive oil
1 small Red bell pepper; chopped
6 tablespoon Chopped fresh mint

Quick, upscale and delicious. Leftover garbanzo bean spread makes a great
dip for carrot and celery sticks.

Position rack in center of oven. Place baking sheet on rack. Preheat oven
to 400°F. for 30 minutes.

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.)

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.

Brush bottom side of 1 pita round with olive oil. Place on work surface,
oil side down. Blend One fourth cup bean puree with One fourth (about One half cup scant) of
lamb mixture. Spread on pita. Sprinkle 1 ounce (about One fourth cup) cheese over.
Sprinkle
One fourth of chopped red pepper over. Repeat with remaining pita rounds.
Using spatula, transfer pizzas to hot baking sheet.

Bake until cheese melts and crust is crispy, about 12 minutes. Sprinkle
each pizza with 1 One half tablespoons mint.

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