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1
Position a rack in the upper third of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
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2
Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes.
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3
Add the tomato paste and cook, stirring, until brick red, 1 minute.
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4
Add the beef, 2 tablespoons water, 3/4 teaspoon salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes.
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5
Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar.
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6
Season with salt and pepper and transfer to a bowl.
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7
Wipe out the skillet and return to medium heat.
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8
Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side.
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9
Arrange the pitas on a baking sheet and top evenly with the beef mixture.
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10
Transfer to the oven and bake 6 minutes.
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11
Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl.
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12
Add the lettuce, beets and cucumber and toss.
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13
Slice the pizzas and serve with the salad.
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14
Per serving: Calories 429; Fat 16 g (Saturated 3 g); Cholesterol 33 mg; Sodium 956 mg; Carbohydrate 52 g; Fiber 10 g; Protein 24 g
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15
Photograph by Christopher Testani
