Ingredients Jump to Instructions ↓

  1. Mushroom Pita Pizza

  2. 1 teaspoon 5ml Olive oil

  3. 1/2 cup 31g / 1.1oz Onion - diced

  4. 1/2 cup 118ml Mushrooms

  5. (chanterelles - crepes, or (shiitake or cultivated )

  6. 1 Whole-wheat pita bread

  7. 2 Plum tomatoes - fresh thinly

  8. 8 Basil leaves - small fresh (small)

  9. 2 teaspoons 10ml Fresh oregano - chopped or 1/2 teaspoon 2 1/2ml Crushed dried basil

  10. 1 oz 28g Fresh low-fat goat cheese - crumbled

  11. Zucchini Varition

  12. 1/2 cup 118ml Zucchini - thinly sliced

  13. 3 tablespoons 45ml Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven or toaster oven to 400F. In a heavy skillet over medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes until the onion and mushrooms are tender. Meanwhile, split pita bread in half horizontally. Place pita halves directly on oven rack and bake for 5 minutes or until lightly toasted. Arrange tomato slices and basil leaves on bread. Scatter cooked onions and mushrooms over top. Sprinkle with oregrano and goat cheese. Bake 3 to 8 minutes or until begins to brown around edges. Remove from oven and cut each pita half in 4 wedges.

  2. NOTE: Substitute zucchini for the mushrooms and Parmesan for goat cheese. Proceed as directed. ( I will keep the mushrooms and use Parmesan Cheese).


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