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I made these mini pizzas for lunch this weekend. They are quick and easy and make a great light lunch.
Mediterranean Pita Pizzas
6 ounces lean ground beef or lamb
1/4 cup finely chopped onion
2 cloves garlic, minced
1 8-ounce can tomato sauce
1/4 teaspoon dried rosemary, crushed
2 6-inch whole wheat pita bread rounds
1/2 cup shredded reduced-fat mozzarella cheese
1/2 cup shredded fresh spinach
1 medium tomato, chopped
1/4 cup crumbled reduced-fat feta cheese
12 pitted kalamata or ripe olives, quartered
Preheat oven to 400 degrees F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir in tomato sauce and rosemary. Bring to boil; reduce heat and simmer, uncovered, for 5-10 minutes.
Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet. Bake for 3 to 4 minutes or until lightly toasted.
Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and olives. Serve immediately.
Makes 4 servings. Each pizza has 260 calories, 10 grams fat, and 5 grams fiber.
Note: I used ground beef instead of lamb because it's more available and cheaper. I also used flat bread, and toasted it for 5 minutes before adding the meat and cheese. The flat bread will have more calories than the pita.
I love reading your comments, so if you have time, please leave one. I'd love to hear from you if you make these or something similar, especially if you use ground lamb.