Mushroom Pita Pizzas

Mushroom Pita Pizzas

Skip the pizza dough. Top pita bread with savory basil and colorful veggies.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

8

servings

2
pita breads (6 inches in diameter)
2
cups sliced fresh mushrooms (5 ounces)
1
small red onion, thinly sliced
1/4
cup chopped green bell pepper
2
tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1
cup finely shredded reduced-fat mozzarella cheese (4 ounces)
1
tablespoon grated fat-free Parmesan cheese topping
  1. Heat oven to 425ºF. Split each pita bread around edge with knife to make 2 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Top rounds with mushrooms, onion and bell pepper. Sprinkle with basil and cheeses.
  2. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 wedges.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use a 4-ounce can of mushrooms pieces and stems, drained, instead of the fresh mushrooms.
Planned-Overs
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!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 2 g,),
  • Cholesterol 10 mg;
  • Sodium 170 mg;
  • Total Carbohydrate 11 g
    • (Dietary Fiber 1 g,
  • Protein 6 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1 Vegetable;
    • 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.