Red Pepper Mini-Pizza Recipe
Ingredients
4 unsliced nonfat whole wheat pita breads, about 4 inches in diameter
1 cup low-sodium tomato sauce
1/2 cup finely chopped red bell pepper
1/2 cup zucchini, shredded
1/2 cup finely chopped onion
1/2 cup finely chopped fresh mushrooms
1/2 cup shredded nonfat mozzarella cheese
2 tablespoons grated nonfat
Parmesan cheese (optional)
Directions
1. Preheat oven to 400 degrees.
2. Separate each pita pocket into 2 round halves.
Place pita halves, smooth side down, on a nonstick baking sheet, or on a baking pan lined with a baking-pan liner, and bake for 5 minutes or until crisp.
Lower heat to 350 degrees.
3. Spread tomato sauce on tops of pita breads.
4. Top each pita bread with red pepper, zucchini, onion, and mushrooms.
5. Sprinkle mozzarella cheese over mini-pizzas. Sprinkle with Parmesan cheese, if using.
6. Bake until hot for 10 minutes or until cheese has melted.
Variation Substitute nonfat cottage cheese for nonfat mozzarella.
2. Separate each pita pocket into 2 round halves.
Place pita halves, smooth side down, on a nonstick baking sheet, or on a baking pan lined with a baking-pan liner, and bake for 5 minutes or until crisp.
Lower heat to 350 degrees.
3. Spread tomato sauce on tops of pita breads.
4. Top each pita bread with red pepper, zucchini, onion, and mushrooms.
5. Sprinkle mozzarella cheese over mini-pizzas. Sprinkle with Parmesan cheese, if using.
6. Bake until hot for 10 minutes or until cheese has melted.
Variation Substitute nonfat cottage cheese for nonfat mozzarella.
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