- 1 15-ounce can garbanzo beans (chick peas), drained
- 6 ounces goat or feta cheese, crumbled
- 2 large garlic cloves, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Cayenne pepper
- 3/4 pound lean ground lamb
- 3/4 teaspoon ground allspice
- 3/4 teaspoon dried oregano, crumbled
- 4 6-inch pita bread rounds
- Olive oil
- 1 small red bell pepper, chopped
- 6 tablespoons chopped fresh mint
- Position rack in center of oven. Place baking sheet on rack. Preheat oven to 400°F. for 30 minutes.
- Meanwhile, puree garbanzo beans, 2 ounces cheese, garlic, 1 tablespoon olive oil and cumin in processor until smooth. Season with cayenne pepper and salt and pepper to taste. Transfer puree to small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Heat 1 tablespoon olive oil in heavy medium skillet over medium heat. Add lamb and sauté until cooked through and brown, breaking up with fork, about 5 minutes. Drain all fat from skillet. Season lamb with allspice, oregano and salt and pepper.
- Brush bottom side of 1 pita round with olive oil. Place on work surface, oil side down. Blend 1/4 cup bean puree with 1/4 (about 1/2 cup scant) of lamb mixture. Spread on pita. Sprinkle 1 ounce (about 1/4 cup) cheese over. Sprinkle 1/4 of chopped red pepper over. Repeat with remaining pita rounds. Using spatula, transfer pizzas to hot baking sheet.
- Bake until cheese melts and crust is crispy, about 12 minutes. Sprinkle each pizza with 1 1/2 tablespoons mint.