Lamb Pizzettes

Directions

1. 1
   Preheat the oven to 425.
2. 2
   Brush 2 large baking sheets with olive oil.
3. 3
   Arrange the pitas cut side up on the baking sheets and brush with olive oil.
4. 4
   Bake in the upper and lower thirds of the oven, shifting the sheets, for 8 to 10 minutes, until lightly toasted and crisp.
5. 5
   Meanwhile, in a large bowl, combine 2 tablespoons of the mint with the scallions, cumin, cinnamon, pine nuts, egg, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
6. 6
   Add the lamb and knead until evenly combined.
7. 7
   Spread each pita with a slightly rounded teaspoon of the meat mixture and bake for about 8 minutes, shifting the baking sheets, until the lamb is cooked through.
8. 8
   Meanwhile, in a small bowl, whisk the yogurt with the 1 1/2 teaspoons of chile oil and the remaining 2 tablespoons of mint and season with salt and pepper.
9. 9
   Spoon small dollops of the yogurt onto the pizzettes and garnish with a drop of chile oil.
10. 10
    Serve right away.