Lamb and Feta Pita Pizzas with Fennel-Arugula Salad

• 1 small onion, chopped (about 1 cup)
• 8 ounces lean ground lamb
• 4 medium plum tomatoes, chopped
• 2 tablespoons chopped fresh parsley
• ¾ teaspoon ground cinnamon
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 whole-wheat pita breads
• 2 teaspoons olive oil
• 1/3 cup crumbled feta cheese
• 1 tablespoon pine nuts
• 1 recipe Fennel-Arugula Salad (recipe follows)

Fennel-Arugula Salad (Makes 4 servings)

• 1 medium bulb fennel
  
  

  Preheat the oven to 400°F.

  Put the onion and ground lamb into a large skillet over medium-high heat and cook, breaking the meat up with a spoon and stirring occasionally, until the onion is softened and the meat is no longer pink, about 5 minutes. Transfer the meat and onion to a plate lined with paper towels to drain the fat. Blot with an additional paper towel.

  Wipe out the pan and return the meat and onion to the pan. Stir in the tomatoes, and cook over medium-high heat until the tomatoes soften slightly, about 2 minutes. Remove from the heat. Stir in the parsley, cinnamon, salt, and pepper. The lamb mixture may be made up to 2 days ahead and stored in an airtight container in the refrigerator.

  Place the pita breads on a baking sheet. Brush the top of each pita with oil. Spread 1/3 cup of the lamb mixture onto each pita. Sprinkle with the feta and pine nuts. Cook until the cheese is warmed and softened and the pita is toasted, 10 to 12 minutes. Serve alongside the Fennel-Arugula Salad.

  For the Fennel-Arugula Salad:

  Toss the fennel and arugula together in a large salad bowl. In a small bowl, whisk together the oil, orange juice, vinegar, shallot, orange zest, salt, and pepper. Add to the fennel and arugula and toss to coat.