I know it's been a while, but I'm back with a few new recipes for you. The first is an appetizer featuring Lindsay Olives:
Mediterranean Pita Pizza with Olives, Lemon and Mint
4 pita bread rounds
Olive oil
Salt and pepper to taste
1 large red onion, minced
4 cloves garlic, crushed
1/2 cup Lindsay Chopped California Black Ripe Olives
1 pound ground chicken
1 cup plain Greek-style yogurt
Zest and juice of 1 lemon
4 tablespoons mint, chopped
Additional mint leaves for garnish
Preheat broiler. Slice pita bread rounds into 4-6 wedges each. Place pita bread wedges on a large baking sheet and brush with olive oil. Sprinkle with salt and pepper, then broil for 3 minutes or until lightly browned. Set aside to cool.
In a large skillet, cook onion on medium high heat, stirring occasionally, for five minutes. Add the garlic, olives and chicken, continuing to cook for an additional ten minutes, stirring frequently. Set aside to cool.
In a medium bowl, stir to combine the yogurt, lemon zest, lemon juice and chopped mint. Arrange pita wedges on a platter and top each with 1-2 tablespoons of the chicken mixture, followed by 1 tablespoon of the yogurt mixture. Top each with a mint leave and serve.
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