1/2 pound ground veal
1/4 cup za’atar seasoning
3 tablespoons extra virgin olive oil, divided
1 package (10 oz.) flatbreads or 4 individual pizza crusts (7-inch diameter)
1 onion (4 oz.), finely chopped
1/4 cup crumbled feta cheese
1 tomato, cored and chopped
Chopped parsley for garnish
- Preheat oven to 425° F. In small bowl combine 1/4 cup za’atar seasoning and 2 tablespoons olive oil.
- Spread about 1 tablespoon za’atar mixture on each flatbread or pizza crust. Arrange flatbreads or pizza crusts on large baking sheet; set aside.
- In 10” skillet over medium heat, heat the remaining 1 tablespoon olive oil, add onion and cook 4 to 5 minutes, stirring occasionally. Add veal and cook 4 to 5 minutes until no longer pink, stirring to break up meat.
- Remove skillet from heat; stir in feta cheese. Spoon 1/4 of veal mixture onto each flatbread or pizza crust. Sprinkle each flatbread with some tomato. Bake 8 to 10 minutes or until hot. Sprinkle each flatbread with parsley.
Source: Funded by the Beef Checkoff