Lamb Pizettes

adapted from Food & Wine: The Dish, December 21,2012
by Katy Lonergan
serves 20

6 - 8 pita bread rounds, cut into thirty 2" rounds using biscuit cutter, yielding 60 pita rounds

Extra-virgin olive oil, for brushing

⅛ cup chopped mint leaves

⅛ cup whole mint leaves, for garnish

2 scallions, finely chopped

1½ teaspoons ground cumin

¼ teaspoon ground cinnamon

2 tablespoons pine nuts

1 large egg

1 ½ teaspoon Kosher salt

½ teaspoon freshly ground pepper

1 pound ground lamb (or sausage meat)

1 cup Greek-style plain yogurt

1½ teaspoons chili oil, plus more for drizzling

Preheat oven to 425° F. Cover two large baking sheets with aluminum foil and brush with olive oil. Arrange the pita rounds rough side up on the baking sheets and brush with olive oil. Bake in the upper and lower thirds of the oven, shifting the sheets, for 8 to 10 minutes, until lightly toasted and crisp.

Meanwhile, in a large bowl, combine 2 tablespoons of the mint with the scallions, cumin, cinnamon, pine nuts, egg, 1½ teaspoons Kosher salt and ½ teaspoon fresh ground pepper. Add the lamb and knead until evenly combined. Spread each pita with a slightly rounded teaspoon of the meat mixture and bake for about 8 minutes, shifting the baking sheets, until the lamb is cooked through.

Meanwhile, in a small bowl, whisk the yogurt with the 1½ teaspoons of chili oil and the remaining 2 tablespoons of mint and season with salt and pepper. Spoon a small dollop of the yogurt onto the pizzettes and garnish with a drop of chili oil. Serve right away.

You can make the lamb pizzettes (through the second paragraph) earlier in the day and let sit at room temperature, reheating gently when ready to serve. The chili-yogurt sauce can be made a day ahead and kept in the refrigerator overnight.