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Low Fat Pita Pizzas
4 whole wheat pita breads
1/4 cup chopped onion (about 1 small)
1 small clove garlic, finely chopped
one 15 1/2 ounce can of great northern beans -- drained and 1/4 cup liquid reserved
2 tablespoons of chopped fresh or 2 teaspoons dried basil
1 large tomato, seeded and cut into 1/4-inch pieces
1 large green bell pepper, cut into 16 thin rings
1 cup of shredded part-skim mozzarella cheese (4 ounces)
Heat oven to 425ºF. Cut each pita bread around edge in half with knife. Place in ungreased jelly roll pan, 15-1/2 x 10-1/2 x 1 inch. Bake uncovered about 5 minutes or just until crisp. Cook onion and garlic in reserved bean liquid in 10-inch nonstick skillet over medium heat about 5 minutes, stirring occasionally. Stir in beans; heat through. Place bean mixture and basil in blender or food processor. Cover and blend or process until smooth. Spread about 2 tablespoons bean mixture on each pita bread half. Top each with tomato, bell pepper and cheese. Bake in jelly roll pan 5 to 7 minutes or until cheese is melted. 4 SERVINGS. |
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