Beef Pita Pizzas

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 2 tablespoons tomato paste
• 8 ounces 90 percent lean ground beef
• Kosher salt and freshly ground pepper
• 1/2 cup plain 2 percent Greek yogurt
• 1 tablespoon plus 2 teaspoons red wine vinegar
• 4 whole-wheat pocketless pitas
• 1 head green-leaf lettuce, torn into pieces
• 1/2 cup pickled beets, cut into bite-size pieces
• 1 small cucumber, peeled and cut into half moons

1. Position a rack in the upper third of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
2. Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes.
3. Add the tomato paste and cook, stirring, until brick red, 1 minute.
4. Add the beef, 2 tablespoons water, 3/4 teaspoon salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes.
5. Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar.
6. Season with salt and pepper and transfer to a bowl.
7. Wipe out the skillet and return to medium heat.
8. Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side.
9. Arrange the pitas on a baking sheet and top evenly with the beef mixture.
10. Transfer to the oven and bake 6 minutes.
11. Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl.
12. Add the lettuce, beets and cucumber and toss.
13. Slice the pizzas and serve with the salad.
14. Per serving: Calories 429; Fat 16 g (Saturated 3 g); Cholesterol 33 mg; Sodium 956 mg; Carbohydrate 52 g; Fiber 10 g; Protein 24 g
15. Photograph by Christopher Testani

extravirgin olive oil, onion, red bell pepper, tomato paste, percent lean ground beef, kosher salt, percent, red wine vinegar, pitas, pickled beets, cucumber

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beef-pita-pizzas-recipe.html (may not work)