Mediterranean Pita Pizzas
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Mediterranean Pita Pizzas
YIELD Makes 8 servings
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INGREDIENTS
| 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 |
PREPARATION:
- 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.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Serving Size: | 1 pizza wedge |
| Sodium | 282 mg |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 14 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 29 % |
| Calories | 98 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Starch | 1 |