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Mediterranean Pita Pizzas
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Mediterranean Pita Pizzas
Yield: Makes 8 servings
Ingredients:
2
(8-inch) pita bread rounds
1
teaspoon olive oil
1
cup canned cannellini beans, rinsed and drained
2
teaspoons lemon juice
2
medium cloves garlic, minced
1/2
cup thinly sliced radicchio or escarole lettuce (optional)
1/2
cup chopped seeded tomato
1/2
cup finely chopped red onion
1/4
cup (1 ounce) crumbled feta cheese
2
tablespoons thinly sliced pitted black olives
Preparation:
1.
Preheat oven to 450°F. Arrange pita rounds on baking sheet; brush tops with oil. Bake 6 minutes.
2.
Meanwhile, place beans in small bowl; mash lightly with fork. Stir in lemon juice and garlic.
3.
Spread bean mixture onto pita rounds to within 1/2 inch of edges. Arrange remaining ingredients on pitas. Bake 5 minutes or until topping is thoroughly heated and crust is crisp. Cut each pizza into wedges. Serve hot.
Nutritional Information:
| Serving Size: 1 pizza wedge | |
| Sodium | 282 mg |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 14 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 29 % |
| Calories | 98 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1 |
This recipe appears in: European
