Mediterranean Pita Pizzas
Makes 8 servings
|2||(8-inch) pita bread rounds|
|1||teaspoon olive oil|
|1||cup canned cannellini beans, rinsed and drained|
|2||teaspoons lemon juice|
|2||medium cloves garlic, minced|
|1/2||cup thinly sliced radicchio or escarole lettuce (optional)|
|1/2||cup chopped seeded tomato|
|1/2||cup finely chopped red onion|
|1/4||cup (1 ounce) crumbled feta cheese|
|2||tablespoons thinly sliced pitted black olives|
- Preheat oven to 450°F. Arrange pita rounds on baking sheet; brush tops with oil. Bake 6 minutes.
- Meanwhile, place beans in small bowl; mash lightly with fork. Stir in lemon juice and garlic.
- Spread bean mixture onto pita rounds to within 1/2 inch of edges. Arrange remaining ingredients on pitas. Bake 5 minutes or until topping is thoroughly heated and crust is crisp. Cut each pizza into wedges. Serve hot.
|Serving Size:||1 pizza wedge|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||29 %|
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