Spiced Lamb Pita Pockets

Prep time: 15 mins Bake time: 10 mins


  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • ¾ lb (375 g) ground lamb
  • 1 tsp. cumin
  • 1 tbsp. coriander
  • 1 tsp. paprika
  • ½ tsp. cinnamon
  • Salt and pepper to taste
  • 2 tbsp. tomato paste
  • 2-4 tbsp. water
  • 1 can Pillsbury™ refrigerated pizza crust
  • 4 green onions, chopped
  • ¾ cup parsley, finely chopped
  • 2 Roma tomatoes, chopped
  • 1 cup shredded mozzarella


) In a large sauté pan heat oil over medium heat. Add in onions and cook until softened, 2-3 minutes. Add in garlic and sauté until fragrant. Add in ground lamb, breaking it up with a wooden spoon while cooking. Drain excess fat.

) Once the lamb is browned and fully cooked, stir in cumin, coriander, paprika, cinnamon, salt and pepper, tomato paste and water. Remove from heat and set aside.

) Preheat the oven to 425°F. Divide the pizza dough into 4 equal sized pieces. Roll them out into squares as thin as you can get them without breaking.

) Spoon about 3-4 tablespoons of the lamb mixture into the centre of each pita (or equally divide the meat between the 4 squares if you are assembling them all at the same time). Top each with green onion, parsley, chopped tomatoes and grated mozzarella. Fold the dough over top of the filling and press to seal.

) Bake in preheated oven for 10-12 minutes, or until the dough is thoroughly cooked and the cheese has melted. Remove from oven and let cool for a few minutes before serving. Remove from oven and let cool for a few minutes before serving.

You'll need this!
Pillsbury™ refrigerated pizza crust

ABOUT Jillian

My recipe is different from what you would expect to see in a baking competition. It is very flavourful and is a crowd pleaser. I deserve to win because I have been spending the last year and a half teaching myself how to cook, take photos and pursuing my dreams of a career in cooking.