Mushroom pita pizza

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil;
½ cup Onion; diced
½ cup Mushrooms;
(chanterelles, crepes, or
(shiitake or cultivated )
1 6\" whole-wheat pita bread;
2 Plum Tomatoes, fresh thinly
½ cup Zucchini; thinly sliced sliced
8 smalls Basil leaves; small fresh
2 teaspoons Fresh oregano; chopped OR
½ teaspoon Crushed dried basil;
1 ounce Fresh low-fat goat cheese; crumbled
3 tablespoons Parmesan Cheese

Directions

MUSHROOM PITA PIZZA

ZUCCHINI VARITION

Preheat oven or toaster oven to 400 degrees. In a heavy skillet over medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes until the onion and mushrooms are tender. Meanwhile, split pita bread in half horizontally. Place pita halves directly on oven rack and bake for 5 minutes or until lightly toasted. Arrange tomato slices and basil leaves on bread. Scatter cooked onions and mushrooms over top. Sprinkle with oregrano and goat cheese. Bake 3 to 8 minutes or until begins to brown around edges. Remove from oven and cut each pita half in 4 wedges.

NOTE: Substitute zuccihini for the mushooms and Parmesan for goat cheese. Proceed as directed. ( I will keep the mushrooms and use Parmesan Cheese).

Food Exchanges per serving: ½ BREAD/STARCH EXCHANGES CAL: 66; PRO: 2g; CAR: 9g; FAT: 2g(CALORIES FROM FAT 27%); CHO: 5mg; Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and Frances Towner Giedt

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