Armenian Tortilla Pizzas Recipe
Ingredients
| Lean ground lamb | 1 pound | |
| 1 cup finely chopped green or red bell pepper, or a combination | ||
| 2 large cloves garlic, minced or pressed | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Tomato Paste | 3 Tablespoon | |
| Italian | 1 Can (10oz) | |
| 1 teaspoon each paprika and ground allspice | ||
| Pepper | 1/4 Teaspoon | |
| Salt | To Taste | |
| 6 flour tortillas (each 7 to 8 inches in diameter) | ||
| Shredded mozzarella cheese | 1 1/4 Cup (16 tbs) | |
Directions
Crumble lamb into a wide frying pan over medium-high heat.
Add green pepper and garlic and cook, stirring often, until meat is browned (5 to 7 minutes); spoon off and discard excess fat.
Stir in parsley, tomato paste, tomatoes (break up with a spoon) and their liquid, paprika, allspice, and pepper.
Reduce heat and simmer, uncovered, until liquid has evaporated (about 10 minutes).
Season to taste with salt.
Place 3 of the tortillas on a large baking sheet.
Spoon about 1/2 cup of the meat mixture over each tortilla; spread out to within 1/4 inch of edges.
Sprinkle with some of the cheese; broil about 6 inches below heat until cheese is melted.
Repeat with remaining 3 tortillas, meat mixture, and cheese.
Eat out of hand or with knife and fork.
Add green pepper and garlic and cook, stirring often, until meat is browned (5 to 7 minutes); spoon off and discard excess fat.
Stir in parsley, tomato paste, tomatoes (break up with a spoon) and their liquid, paprika, allspice, and pepper.
Reduce heat and simmer, uncovered, until liquid has evaporated (about 10 minutes).
Season to taste with salt.
Place 3 of the tortillas on a large baking sheet.
Spoon about 1/2 cup of the meat mixture over each tortilla; spread out to within 1/4 inch of edges.
Sprinkle with some of the cheese; broil about 6 inches below heat until cheese is melted.
Repeat with remaining 3 tortillas, meat mixture, and cheese.
Eat out of hand or with knife and fork.
Chef
