Monday, August 19, 2013

Eastern Mediterranean Pizza

It is summer.  That means vacation.  That means traveling.  

I missed the last blog posting and recipe, Eastern Mediterranean Pizzas, due to the hardships of summer.  

But now we are back and I wanted to catch up with the Tuesdays with Dorie baking crew.   This recipe takes basic pita bread dough and instead of baking and filling them as tradition, a tomato and lamb topping is placed on top and little "pizzas" are made.  The recipe states, if one wants to omit the lamb, it is possible to just cook up more tomatoes.  Since I am a vegetarian, this is what I did.  

The topping comes out delightful with touches of cinnamon and allspice, but it isn't enough to make the pizzas satisfying; it really does need the lamb or something else.   As my husband stated, it comes off more as a snack than a meal.  And it really took too much effort for a "snack".  But the pita dough is tasty, and I have half a recipe worth in the fridge awaiting this Wednesday's dinner.   Let's hope round two is an actual dinner.

Here's Rhiannon:

1 comment:

  1. Love the pic of Rhiannon in the sand.

    Lamb is on my "no" list, so we went with a meat free version too.