Pita Mushroom Pizzas Recipe
Ingredients
| 4 Whole-wheat pitas (6- to 8-in/15 to 20 cm rounds) | ||
| 3/4 lb Fresh mushrooms, thickly sliced | ||
| Water | 1/2 Cup (16 tbs) | |
| Cottage cheese | 1 1/3 Cup (16 tbs) | |
| 1/2 Cup grated low-fat mozzarella | ||
| Dried thyme | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Tomato Paste | 1/3 Cup (16 tbs) | |
| Water | 2/3 Cup (16 tbs) | |
| Granulated Sugar | 1 Teaspoon | |
| 1/2 Cup chopped fresh chives or parsley | ||
Directions
Cut around edge of each pita to separate into 2 rounds; place on baking sheet.
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.
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.
Chef
