Quick Pita Pizzas
Make your kids jump for joy with this scrumptious dish that's easy to make and perfect for lunch!
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pita bread
pockets |
* |
| 8 | ounces |
mozzarella cheese
shredded |
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | cups |
tomatoes
diced |
|
| ½ | cup |
basil
eaves, fresh, stacked, rolled up, cut in thin strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pita bread
pockets |
* |
| 231.2 | ml/g |
mozzarella cheese
shredded |
|
| 5 | ml |
oregano
dried |
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
black pepper
|
|
| 473 | ml |
tomatoes
diced |
|
| 118 | ml |
basil
eaves, fresh, stacked, rolled up, cut in thin strips |
*
|
Directions
Heat oven to 450 degrees. Place pitas on a large baking sheet. Top with cheese and oregano, equally divided. Bake until cheese is bubbly, about 10 minutes.
Add oil and pepper to tomatoes and toss gently to mix and coat. Serve tomatoes and basil in separate bowls to spoon on hot pitas.
Serves 6.
