3 large tomatoes (about 1 1/2 lb. total), cored and chopped
1 tablespoon tomato paste
1 pound ground turkey
2 teaspoons chopped fresh thyme
Salt and pepper
4 6-inch pitas
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan, optional
How to Make It
Preheat oven to 400°F. Line 2 large baking sheets with foil. Mist foil with cooking spray.
Warm oil in a large skillet over medium-high heat. Add onion and sauté until tender, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and tomato paste; cook, stirring often, until thick and pulpy, about 10 minutes. Add turkey and cook, stirring often and breaking up any large clumps with a spoon, until most of liquid has evaporated, 10 to 15 minutes. Stir in thyme and season with salt and pepper.
Using a serrated knife, cut each pita in half horizontally. Place rounds, cut side up, on baking sheets. Divide turkey mixture among rounds (about 1/2 cup each) and sprinkle with mozzarella and Parmesan, if desired. Bake until cheese has melted and pizzas are lightly browned, 12 to 15 minutes.
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