I just love the spices in this unusual but very easy pizza. I didn’t have any pomegranate molasses, as the recipe calls for, so I subbed with plain old molasses. Tasted pretty good to me! And, instead of regular yogurt, I used soy. The yogurt gets a nice spice-up before it is spread on the pita; I used a little less pepper than called for, and it was perfect for our family’s tastes. Enjoy this dish that I modified from Cooking LIght, 2005.
Turkish turkey pizza
1 tablespoon olive oil
3/4 cup chopped red onion
1/2 cup chopped red pepper
1/2 pound lean ground turkey
1 cup diced canned tomatoes, drained
1/4 cup chopped fresh flat-leaf parsley, divided
1 tablespoon tomato paste
1 1/2 teaspoons pomegranate molasses
1/4 teaspoon ground cumin
1/8 teaspoon allspice
4 four inch pitas (I used whole wheat)
1/4 cup plain soy yogurt
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground red pepper
Preheat oven to 450 degrees F.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook 5 minutes or until tender. Add turkey and cook 3 minutes until no longer pink. Add tomato, 2 tablespoons parsley, tomato paste, molasses, cumin, and allspice to the pan. Reduce heat to medium and cook 5 minutes or until liquid almost evaporates.
Place pitas on a baking sheet. Combine the yogurt, salt, black pepper, and red pepper in a small bowl; spread evenly over the pitas. Divide turkey mixture evenly over the pitas. Sprinkle evenly with remaining 2 tablespoons parsley. Bake at 450 degrees for 5 minutes; serve immediately.