Pepper Pita Pizzas
the Editors of Publications International, Ltd.

Pepper Pita Pizza
This meatless pizza features a crust of pita bread, a Middle Eastern flat bread. Choose whole wheat pita bread for more fiber and B vitamins.
Yield
Makes 4 servings
Ingredients
1 | teaspoon olive oil |
1 | medium onion, thinly sliced |
1 | medium red bell pepper, cut into thin strips |
1 | medium green bell pepper, cut into thin strips |
4 | cloves garlic, minced |
2 | tablespoons minced fresh basil or 2 teaspoons dried basil |
1 | tablespoon minced fresh oregano or 1 teaspoon dried oregano |
2 | Italian plum tomatoes, coarsely chopped |
4 | 6-inch pita bread rounds |
1 | cup (4 ounces) shredded reduced-fat Monterey Jack cheese |
Preparation
- Preheat oven to 425°F. Heat olive oil in medium nonstick skillet over medium heat until hot. Add onion, peppers, garlic, basil and oregano. Partially cover and cook 5 minutes or until tender, stirring occasionally. Add tomatoes. Partially cover and cook 3 minutes.
- Place pita rounds on baking sheet. Divide tomato mixture evenly among rounds. Top each round with 1/4 cup cheese. Bake 5 minutes or until cheese is melted.
Nutritional Information
Serving Size: | 1 pizza |
Fiber | 2 g |
Carbohydrate | 44 g |
Cholesterol | 20 mg |
Saturated Fat | 3 g |
Total Fat | 7 g |
Calories from Fat | 22 % |
Calories | 302 |
Protein | 16 g |
Sodium | 552 mg |
Dietary Exchange
Meat | 1-1/2 |
Vegetable | 2-1/2 |
Starch | 2 |
Fat | 1/2 |
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