Pita Pizzas
- 1/2 cup no-salt-added tomato sauce
- 1/2 teaspoon dried oregano, crumbled, and 1 teaspoon dried oregano, crumbled, divided use
- 1/8 teaspoon sugar
- 2 6-inch whole-wheat pita pockets, split open into rounds
- 1 cup grated low-fat mozzarella cheese (4 ounces)
- 1/2 cup thinly sliced green bell pepper
- 4 ounces presliced fresh button mushrooms
- Preheat the broiler.
- In a small bowl, stir together the tomato sauce, 1/2 teaspoon oregano, and sugar.
- To assemble, place 2 pita halves in the center of a large baking sheet.
- Place the remaining 2 pita halves on another baking sheet.
- Spread 2 tablespoons sauce on each pita half.
- Sprinkle with the mozzarella, top with the bell pepper and mushrooms, and sprinkle with the remaining 1 teaspoon oregano.
- Broil half the pizzas 3 to 4 inches from the heat for 2 to 3 minutes, or until the mozzarella melts and the edges begin to brown.
- Transfer to plates.
- Repeat with the remaining pizzas.
- (Per Serving)
- Calories: 159
- Total Fat: 3.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 10mg
- Sodium: 365mg
- Carbohydrates: 22g
- Fiber: 4g
- Sugars: 3g
- Protein: 11g
- Dietary Exchanges
- 1 Starch
- 1 Vegetable
- 1 Lean Meat
nosalt, oregano, sugar, pockets, mozzarella cheese, green bell pepper, fresh button mushrooms
Taken from www.epicurious.com/recipes/food/views/pita-pizzas-375679 (may not work)