Beef Pita Pizzas

Ingredients

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

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Position a rack in the upper third of the oven and preheat to 400 degrees F.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3. Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes.
4. Add the tomato paste and cook, stirring, until brick red, 1 minute.
5. 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.
6. Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar. Season with salt and pepper and transfer to a bowl. Wipe out the skillet and return to medium heat.
7. Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side. Arrange the pitas on a baking sheet and top evenly with the beef mixture.
8. Transfer to the oven and bake 6 minutes.
9. Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl.
10. Add the lettuce, beets and cucumber and toss. Slice the pizzas and serve with the salad.
11. Photograph by Christopher Testani