Mushroom Pita Pizzas

Skip the pizza dough. Top pita bread with savory basil and colorful veggies. MORE+ LESS-

By Betty Crocker Kitchens

October 22, 2008

pita breads (6 inches in diameter)

cups sliced fresh mushrooms (5 ounces)

small red onion, thinly sliced

1/4

cup chopped green bell pepper

tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves

cup finely shredded reduced-fat mozzarella cheese (4 ounces)

tablespoon grated fat-free Parmesan cheese topping

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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.

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!