This pizza is my new favorite! It takes 30 minutes -prep included- to make, it’s only 211 calories and 5 WW Points+ for a super tasty pizza that will fill you up for a long time. I’m asking you, what’s not to love?
Turkish Pizza, called Lahmacun, is usually not made with pita bread. They use a yogurt based dough. I wanted to make something that fits more in a busy schedule, and I figured most of us don’t have 3 hours spare to prepare a dough. So I went with pita bread and it was delicious! I respected the traditional filling though, which is a bit different from what we’re used to with Italian pizza. It consists in a thick meat paste usually made with beef or lamb, tomatoes, bell pepper and spices. I added a bit of cheese because…well, cheese is good! It’s then topped with salad and rolled up.
Those pizza would be pretty perfect for a game day, if you ask me!
Cal: 211 - Protein: 18.6g - Fat: 7g - Carbs: 19g - Sugar: 2.7g - Fiber: 1.8g - WW Old Points: 4 pts - WW Points+: 5 pts
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 bell pepper (red or green), roughly chopped
- 1 lb extra lean ground beef (you can use ground lamb as well)
- 1 cup diced tomatoes
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika (or more to taste)
- 1 tbsp cilantro
- salt and pepper to taste
- 10 whole wheat 4" pita pockets
- 2 cups reduced fat shredded cheese (about 2 tbsp per pizza)
- 2 cups arugula
- Preheat oven to 450F.
- In the bowl of your food processor, combine onion, garlic and bell pepper. Pulse until finely chopped. Add beef and pulse a few seconds, until it forms a thick paste. If you don't have a food processor, just chop those ingredients very thinly with a knife. Add diced tomatoes, tomato paste, cumin, paprika and cilantro. Mix well to combine.
- Cook the beef mixture in a non-stick skillet for 5 to 7 minutes on medium-high flame. Remove from heat and drain as much liquid as possible. Set aside.
- Arrange pita pockets on a baking sheet. Top each pita with 1/2 cup beef mixture and 2-3 tbsp cheese.
- Bake for 5 minutes or until cheese is fully melted and pita slightly crispy. Top with some arugula and serve immediately.
It's just Solal and me so obviously we did not eat the whole 10 pizzas. You can easily make the beef mixture ahead, refrigerate it or freeze it and make yourself a nice pizza when you crave some!