If you are closely watching the fat in your diet, be sure to use pita bread rather than tortillas. You will save about 5 grams of fat per serving.
Makes 4 servings
|2-1/2||cups chopped tomatoes|
|1||cup thinly sliced onion|
|1||cup chopped green bell pepper|
|6||tablespoons water, divided|
|2||cloves garlic, minced|
|1-1/2||teaspoons dried Italian seasoning|
|4||large pita bread rounds, split horizontally, or 8 (7-inch) flour tortillas|
|1/2||cup (2 ounces) shredded part-skim mozzarella cheese|
|1/3||cup (1-1/2 ounces) shredded reduced-fat sharp Cheddar or colby cheese|
|2||tablespoons grated Parmesan or Romano cheese|
- Preheat oven to 375°F. Combine tomatoes, onion, bell pepper, 2 tablespoons water, garlic, Italian seasoning and sugar in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover; simmer 8 to 10 minutes or until onion is tender.
- Combine remaining 4 tablespoons water and cornstarch in small bowl; add to tomato mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more.
- Meanwhile, place pita bread halves on ungreased baking sheets. Bake 8 to 10 minutes or until edges just start to brown.
- Spread vegetable mixture over pita bread halves. Sprinkle with mozzarella, Cheddar and Parmesan cheeses. Bake about 5 minutes more or until cheeses melt and pizzas are heated through.
|Saturated Fat||3 g|
|Total Fat||6 g|
|Calories from Fat||21 %|
Check out more recipes for Italian