Turkish Turkey Pizza

Since I made Pomegranate Molasses about a month ago, I have been looking online for different ways to use it in savory or sweet recipes. I found this recipe for Turkish Pizza at myrecipes.com and thought it looked good. My kids love any kind of pizza and although this isn't really a traditional recipe for pizza, we really liked it.
I made Whole Wheat Pitas and we used those as the base for the pizzas.
You cook up the ground turkey with red bell pepper and tomatoes and then add some spices and the pomegranate molasses. You top the the pitas with a subtley spicy yogurt mixture, then add the turkey/veggies and pop them in the oven for a few minutes.
In just a few minutes, you have a nice, healthy dinner.

Turkish Turkey Pizza from Cooking Light
Total time: 36 minutes.
Pomegranate molasses may be sold as concentrated pomegranate juice. Look for it in Middle Eastern markets, gourmet shops, and some large supermarkets. Its unique flavor makes it well worth seeking out, and a bottle lasts indefinitely in the refrigerator. If you can't find it, combine two tablespoons fresh lemon juice and two teaspoons honey, stirring until blended.

1 tablespoon olive oil
3/4 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 pound lean ground turkey (I used ground turkey breast)
1 cup diced canned tomatoes, drained
1/4 cup chopped fresh flat-leaf parsley, divided
1 tablespoon tomato paste
1 1/2 teaspoons pomegranate molasses
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
4 (4-inch) pitas
1/4 cup plain low-fat yogurt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper

Preheat oven to 450°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook 2 minutes or until tender. Add turkey; cook 3 minutes. Add tomato, 2 tablespoons parsley, tomato paste, and next 3 ingredients (through allspice) to pan; reduce heat to medium. Cook 5 minutes or until liquid almost evaporates.
Place pitas on a baking sheet. Combine low-fat yogurt, salt, black pepper, and red pepper in a small bowl; spread evenly over pitas. Divide turkey mixture evenly over pitas; sprinkle evenly with remaining 2 tablespoons parsley. Bake at 450° for 5 minutes; serve immediately.

Coming Tomorrow- Tuesday's with Dorie- Mini Banana Creme Pies