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Pita Mushroom Pizzas Recipe
|Whole wheat pitas||4 (6- To 8-Inch Rounds)|
|Fresh mushrooms||3⁄4 Pound, thickly sliced|
|Water||1⁄2 Cup (8 tbs)|
|Low fat small curd cottage cheese||1 1⁄3 Cup (21.33 tbs)|
|Grated low fat mozzarella cheese||1⁄2 Cup (8 tbs)|
|Dried thyme||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1 Teaspoon|
|Chopped fresh chives/Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1085 Calories from Fat 156
% Daily Value*
Total Fat 21 g32%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 68.8 mg
Sodium 2534.1 mg105.6%
Total Carbohydrates 161 g53.8%
Dietary Fiber 25.4 g101.7%
Sugars 33.5 g
Protein 85 g170.2%
Vitamin A 76.7% Vitamin C 76.7%
Calcium 104.9% Iron 104.5%
*Based on a 2000 Calorie diet
Broil for 1 to 2 minutes on each side or until crisp.
In skillet, simmer mushrooms with water over medium heat, covered, for 5 minutes or until tender; drain and set aside.
In bowl or food processor, combine cottage cheese, mozzarella, thyme and oregano; set aside.
Combine tomato paste, water and sugar; mix well.
Spread tomato mixture over pitas; top with cheese mixture.
Spoon mushrooms over pitas and bake in 400°F/200°C oven for 10 to 15 minutes or until heated through.
Sprinkle with chives or parsley.