Armeniantortilla Pizzas Recipe
Ingredients
1 pound lean ground lamb
1 cup finely chopped green or red bell pepper or a combination
2 large cloves garlic, minced or pressed
1/2 cup chopped parsley
3 tablespoons tomato paste
1 can about 14Vi oz. pear-shaped tomatoes
1 teaspoon each paprika and ground allspice
1/4 teaspoon pepper
Salt
6 flour tortillas each 7 to 8 inches in diameter
1 1/4 cups 5 oz. shredded mozzarella cheese
Directions
Crumble lamb into a wide frying pan.
Add bell pepper and garlic and cook over medium-high heat, stirring often, until meat is browned 5 to 7 minutes; spoon off and discard 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 tortillas evenly with half 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 bell pepper and garlic and cook over medium-high heat, stirring often, until meat is browned 5 to 7 minutes; spoon off and discard 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 tortillas evenly with half 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.
Questions, Comments and Reviews
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