Search
by Ingredient

Pita Pesto Pizzas

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by race

YIELD

servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

2 2
CLOVES CLOVES GARLIC
½ 118
CUP ML PARSLEY LEAVES
lightly packed
4 946
CUPS ML SPINACH
torn
½ 118
CUP ML PARMESAN CHEESE
grated
1 ½ 23
TABLESPOONS ML BASIL
whole, dried
1 15
TABLESPOON ML LEMON JUICE
2 2
EACH EACH PITA BREAD, WHOLE WHEAT
6 inch *
1 237
CUP ML SWEET RED BELL PEPPERS
chopped
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 89 45% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 243mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 15g
Vitamin A 96% Vitamin C 116%
Calcium 22% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

Email this recipe