Healthified Mediterranean Beef Pita Pizzas

Healthified Mediterranean Beef Pita Pizzas

Healthified Mediterranean Beef Pita Pizzas
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total prep
56% less sat fat • 28% less sodium than the original recipe— see the comparison. Fresh ingredients deliver big flavor in these delicious mini pizzas. The pita round crusts make prep work a snap!


  • 6 ounces lean ground beef or lamb
  • 1/4 cup finely chopped onion
  • 12 pitted kalamata or ripe olives, quartered
  • 2 cloves garlic, minced
  • 1 8-ounce can tomato sauce
  • 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 2 6-inch whole wheat pita bread rounds
  • 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
  • 1/2 cup shredded fresh spinach
  • 1 medium tomato, chopped
  • 1/4 cup crumbled reduced-fat feta cheese (1 ounce)


  • Preheat oven to 400°F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 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.

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