Pita Pesto Pizzas
Yield
servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
|
|
| ½ | cup |
parsley leaves
lightly packed |
|
| 4 | cups |
spinach
torn |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 ½ | tablespoons |
basil
whole, dried |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | each |
pita bread, whole wheat
6 inch |
* |
| 1 | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
mozzarella cheese
part-skim, shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
|
|
| 118 | ml |
parsley leaves
lightly packed |
|
| 946 | ml |
spinach
torn |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 23 | ml |
basil
whole, dried |
|
| 15 | ml |
lemon juice
|
|
| 2 | each |
pita bread, whole wheat
6 inch |
* |
| 237 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
mozzarella cheese
part-skim, shredded |
*
|
Directions
Position knife blade in processor.
Drop garlic and parsley through food chute with processor running; process 15 seconds or until minced.
Add spinach, parmesan, basil and lemon juice; process 30 seconds.
Scrape bowl with rubber spatula and process an additional 30 seconds or until smooth.
Split pita breads into 4 rounds, spread 2 teaspoon spinach mixture over interior of each pita round.
Top with bell pepper and cheese.
Bake at 450℉ (230℃) for 5 minutes or until cheese melts.
Serve warm.
