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.
Makes 4 servings
|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|
- 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.
|Serving Size:||1 pizza|
|Calories from Fat||22 %|
|Total Fat||7 g|
|Saturated Fat||3 g|
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