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. |