Mediterranean Pita Pizza

Katie: Mom and I have tried several varieties of breads for these pizzas, and finally we discovered the wonder of pita bread. These are a huge hit at my house. The kids like to add their own toppings....their favorite is the chicken/pineapple, while Mom and I are partial to the artichoke/olive/onion pizza. Come up with your own toppings if you like! Hint: We keep pita bread on hand in the freezer.

Variations:
GOURMET
Sautee red bells, red onion & minced garlic, add artichokes

CANCER-FIGHTING
Finely sliced leek, minced garlic, cherry tomatoes

KID-FRIENDLY
Chicken and pineapple (Katie's kids LOVE these).

FAST & FURIOUS
Baby spinach, kalamata olives

6 whole-wheat pita breads (Toufayan from Food Pyramid)
Olive oil
Prego Heart Smart Pasta Sauce (No preservatives, and much lower in sodium than most brands).*
1 can artichoke hearts, drained and cut into bite size pieces*
1 teaspoon balasamic vinegar
1/2 cup kalamata olives, sliced*
3/4 cup leeks or red onion, sliced
3/4 cup mushrooms, sliced
1 1/2 cup low-fat mozzarella cheese

Preheat oven to 375°. Lay pitas on a large baking sheet. (Six pizzas will take two baking sheets). Brush each pita lightly with olive oil. Spoon 2 tbsp. pizza sauce on each round and spread evenly. Top each pita with 2 tbsp. cheese.

In a small bowl mix the artichokes with the balsamic vinegar. Layer the vegetables, including the artichoke harts, on top of the cheese, using approx. 2 tbsp. for each. Top with another sprinkle of cheese. Bake 13 to 15 minutes.

Divide each pizza into four sections with a pizza cutter.

*Another good option for pasta sauce: Muir Glen Organic, Tomato Basil from Walmart. (VERY low in sugar AND sodium).
*Go easy on salty toppings (artichoke/olives), especially if you have health issues.