Skip the pizza dough. Top pita bread with savory basil and colorful veggies.
SAVE ON THIS RECIPE!
You can use a 4-ounce can of mushrooms pieces and stems, drained, instead of the fresh mushrooms.
For lunch the next day, stuff remaining pitas with shredded lettuce, sliced tomato and any leftover veggies and cheese. Drizzle stuffed pita with your favorite dressing. Oh, so good!
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