Skinny Mediterranean Beef Pita Pizzas

Prep 15 min
Total 35 min
Servings 4

56% less sat fat • 28% less sodium than the original recipe. Fresh ingredients deliver big flavor in these delicious mini pizzas. The pita round crusts make prep work a snap!

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

6

ounces lean ground beef or lamb
1/4

cup finely chopped onion
2

cloves garlic, minced
1

8-ounce can Muir Glen™ tomato sauce
1

teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2

6-inch whole wheat pita bread rounds
1/2

cup shredded reduced-fat mozzarella cheese (2 ounces)
1/2

cup shredded fresh spinach
1

medium tomato, chopped
1/4

cup crumbled reduced-fat feta cheese (1 ounce)
12

pitted kalamata or ripe olives, quartered

Steps

1

Preheat oven to 400°F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
2

Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet. Bake for 3 to 4 minutes or until lightly toasted.
3

Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and olives. Serve immediately.

Nutrition Facts

Serving Size: 1 pita-half pizza

Calories: 260
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 0%
Saturated Fat 4g 0% Trans Fat 0g
Cholesterol: 40mg; 0%
Sodium: 840mg; 0%
Total Carbohydrate: 25g; 0%
Dietary Fiber 5g 0% Sugars 4g
Protein: 18g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 15%; 15%
Calcium: 15%; 15%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;