YIELD: 8 entrée or 32 appetizer servings

1 cup chopped bell pepper
1 cup chopped onion
1 lb. ground American lamb
4 tsp. garlic salt
2 cups bottled barbecue sauce, divided
½ tsp. cayenne pepper
8 pita breads (5- to 7-inch)
8 canned pineapple slices, cut in half
1 cup shredded provolone cheese

1. Sauté bell pepper and onion in skillet over medium-high heat for 2 minutes. Add lamb and garlic salt and cook until brown, stirring to crumble. Drain well.

2. In a bowl, mix together barbecue sauce and cayenne pepper. Add 1 cup barbecue sauce mixture to cooked lamb.

3. Spread 2 Tbsp. remaining barbecue sauce on each pita bread. Top each pita with 4 pieces pineapple and ½ cup lamb mixture. Sprinkle each pita with 2 Tbsp. cheese.

4. Bake at 400°F until topping is hot and cheese is melted. Cut each pita pizza into 4 or 8 wedges.
Recipe and photo: American Lamb Board

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