Mushroom Pita Pizza
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
onions
diced |
|
| ½ | cup |
mushrooms
chanterelles, crepes, or shiitake or cultivated |
*
|
| 1ea | whole-wheat |
pita bread
|
* |
| 2 | each |
italian plum (roma) tomatoes
fresh, thinly sliced |
|
| 8 | small |
basil
fresh |
*
|
| 2 | teaspoons |
oregano
fresh, chopped, or 1/2 ts crushed dried basil |
|
| 1 | ounce |
goat (chevre) cheese
fresh, low-fat, crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 118 | ml |
onions
diced |
|
| 118 | ml |
mushrooms
chanterelles, crepes, or shiitake or cultivated |
*
|
|
pita bread
|
* | ||
| 2 | each |
italian plum (roma) tomatoes
fresh, thinly sliced |
|
| 8 | small |
basil
fresh |
*
|
| 1E+1 | ml |
oregano
fresh, chopped, or 1/2 ts crushed dried basil |
|
| 28.9 | ml/g |
goat (chevre) cheese
fresh, low-fat, crumbled |
|
Directions
Preheat oven or toaster oven to 400℉ (200℃).
In a heavy skillet over medium heat, heat oil.
Add onions and mushrooms; sauté 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.
