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Mushroom Pita Pizzas

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

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 (6) 2 Reviews
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  • Prep Time 10 min
  • Total Time 20 min
  • Servings 8

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
10 mg
10 %;
Sodium
170 mg
170 %;
Total Carbohydrate
11 g
11 %
(Dietary Fiber
1 g
1 %
),
Protein
6 g
6 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
12%;
Iron
4%;
Exchanges:
1/2 Starch; 1 Vegetable; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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