Easy greek pita pizza

March 23, 2017
Recipe, Greek Pita Pizza, Easy, Weeknight, Quick, Simple, Fast, Homemade, Healthy, Comfort Food, Greek, Lamb, Feta, Fetta, Yogurt, Pita, Pitta, Pita Pocket, Pizza, Cucumber, Tomato

Tha best greek flavours (lamb! cucumbers! tomatoes! FETA!) served on a portion-controlled carb make this pita pizza perfect for an easy peasy dinner.

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What’s the least number of dishes you can cook in order to have a complete dinner?

(Hint: It’s not a trick question.)

The answer, of course, is one.

Sure, dinner can easily have more than one thing going on (two or three dishes are popular, or 10+ if it’s Thanksgiving or Christmas) but the bare minimum is one.

Imma big fan.

If you look at the type of recipes that I typically post (and therefore, eat on a regular basis), you’ll see that about 80% of my dinners only require one pot or pan. A one pot wonder if you will. And if doesn’t…I’ll try to turn it into one. Say, for example, a dish is lacking veggies (the most common occurrence). There are two options: 1) make a side dish or salad or 2) add veggies to the dish to make it a single, complete meal.

Since my style o’ cooking is all about efficiency, I always go with option #2 if I can help it. Cooking fewer dishes is a no-brainer way to save time in the kitchen.

Enter greek pita pizza.

On that note, enter the greek pita pizza, inspired by extra pitas in my freezer and this recipe. She doesn’t look like much and I admit that my original plan was to make a carrot salad to go alongside this little greek pita pizza. However, half way through cooking, I could hear myself start to wonder…but maybe it’s enough? Basically this was my brain’s way of asking: “Do you think we can get away with just the greek pita pizza for dinner?”

As it turns out, it was enough for us. Enough to be nutritious, delicious and “feel like dinner” so another one dish wonder for the win.

Here’s the recipe:

Easy greek pita pizza

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Serves: 2


  • 2 6" pitas (I used whole wheat)
  • 1/2 tbsp olive oil
  • Approx. 8 oz or 250g ground lamb (see notes below for vegetarian option)
  • 1 garlic clove, finely minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • Approx. 1/2 cup cherry tomatoes, sliced
  • Approx. 1/2 cup cucumber, diced
  • 1/2 cup plain yogurt
  • 1/4 cup feta, crumbled
  • 1 tbsp fresh dill, finally chopped
  • Salt and pepper to taste



Make sauce: mix yogourt, feta, dill and salt and pepper. Stir to combine.


Mix lamb, garlic and spices thoroughly.


Heat olive oil in fry pan and crumble in ground lamb. Cook until no longer pink, approx. 7-8 minutes.


Heat pitas on a dry fry pan, just until warmed and slightly crispy (optional but nice).


Assemble pizzas: spread some of the sauce on the pita, add ground meat, cucumber and tomato salad and finish with more sauce.


Make it veggie: Swap ground lamb for green or brown lentils. Dried lentils will take quite a bit longer to cook than the lamb (more like 25 mins) so get that started asap.

So friends, don’t be afraid to shoot for the one dish as much as possible. After all, we’re talking about Tuesday, not turkey day. You’ll be amazed at how often it turns out to be…enough.

Happy cooking!

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