Greek Pita Pizzas

Made this 5/2011 - It was delicious.

6 oz lean ground beef or venison
1/4 cup chopped onion
2 cloves garlic, minced
1 cup tomato sauce
1 tsp snipped fresh rosemary or 1/4 tsp dried rosemary, crushed
2  6 oz whole wheat or white pita bread rounds
1/2 cup shredded mozzarella cheese
1/2 cup shredded fresh spinach
1 small tomato, seeded and chopped
1/4 cup crumbled feta cheese
12 pitted kalamata olives, quartered

1. Preheat oven to 400 degrees.  In a medium, nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat.  Stir tomato sauce and rosemary into meat mixture in skillet.  Bring to boiling; reduce heat.  Simmer, uncovered, for 2 minutes.
2. Carefully split pita bread rounds in half horizontally; place pita halves, rough side up, in a single layer on a large baking sheet.  Bake for 3 to 4 minutes or until lightly toasted.
3. Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese.  Bake for 2 to 3 minutes more or until cheese is melted.  Remove from oven.  Top with spinach, tomato, feta cheese, and olives; serve immediately.  Makes 4 servings.