Pita Mushroom Pizzas Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Whole wheat pitas4 (6- To 8-Inch Rounds)
 Fresh mushrooms3⁄4 Pound, thickly sliced
 Water1⁄2 Cup (8 tbs)
 Low fat small curd cottage cheese1 1⁄3 Cup (21.33 tbs)
 Grated low fat mozzarella cheese1⁄2 Cup (8 tbs)
 Dried thyme1 Teaspoon
 Dried oregano1 Teaspoon
 Tomato paste1⁄3 Cup (5.33 tbs)
 Water2⁄3 Cup (10.67 tbs)
 Granulated sugar1 Teaspoon
 Chopped fresh chives/Chopped fresh parsley1⁄2 Cup (8 tbs)

Nutrition Facts

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

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.
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