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Mushroom Pita Pizzas

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  • Prep 10 min
  • Total 20 min
  • Servings 8
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Skip the pizza dough. Top pita bread with savory basil and colorful veggies.
By Betty Crocker Kitchens
Updated Oct 22, 2008
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Ingredients

  • 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

Steps

  • 1
    Heat oven to 425°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use a 4-ounce can of mushrooms pieces and stems, drained, instead of the fresh mushrooms.
  • tip 2
    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

90 Calories, 3 g Total Fat, 6 g Protein, 11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
170 mg
Potassium
120 mg
Total Carbohydrate
11 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
12%
12%
Iron
4%
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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