Armenian Tortilla Pizzas
|Lean ground lamb||1 Pound|
|Finely chopped bell pepper||1 Cup (16 tbs) (green or red or a combination)|
|Garlic||2 Clove (10 gm), minced or pressed (large cloves)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Tomato paste||3 Tablespoon|
|Canned italian style tomatoes||15 Ounce (1 can)|
|Ground allspice||1 Teaspoon|
|Flour tortillas||6 (each 7 to 8 inches in diameter)|
|Shredded mozzarella cheese||5 Ounce (1 1/4 cups)|
Crumble lamb into a wide frying pan over medium-high heat.
Add green pepper and garlic and cook, stirring often, until meat is browned (5 to 7 minutes); spoon off and discard excess fat.
Stir in parsley, tomato paste, tomatoes (break up with a spoon) and their liquid, paprika, allspice, and pepper.
Reduce heat and simmer, uncovered, until liquid has evaporated (about 10 minutes).
Season to taste with salt.
Place 3 of the tortillas on a large baking sheet.
Spoon about 1/2 cup of the meat mixture over each tortilla; spread out to within 1/4 inch of edges.
Sprinkle with some of the cheese; broil about 6 inches below heat until cheese is melted.
Repeat with remaining 3 tortillas, meat mixture, and cheese.
Eat out of hand or with knife and fork.