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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Found this recipe, when looking for something to do with pita bread. This is a low-fat easy lunch for one, and pretty tasty too. I really like pita bread pizzas. From Fabulous Fat-Free Cooking. Ingredients:
1/3 cup button mushroom, thinly slice |
1/3 cup zucchini, thinly sliced |
1/8 teaspoon garlic powder |
1/4 cup tomato sauce |
1 fat-free whole wheat pita bread, 6-in diameter |
2 tablespoons scallions, finely chopped |
1 tablespoon fresh basil, slivered |
1/4 teaspoon dried oregano |
1 large pitted black olives, chopped |
2 tablespoons fat free mozzarella cheese, shredded |
1 tablespoon fat-free parmesan cheese |
Directions:
1. Preheat oven to 425 degrees F.
2. Place the mushrooms and zucchini in a large no-stick skillet, and coat with no-stick spray.
3. Cover and cook over med-high heat for 2 to 3 minutes, or until the mushrooms start to release their juice.
4. Remove the cover and cook, stirring occasionally, for 1-2 minutes, or until the mushrooms and zucchini are golden.
5. Stir in the garlic powder and 2 tbsp tomato sauce. Set aside.
6. Place the pita bread on a baking sheet. Bake for 1 minute to crisp.
7. Remove from the oven and spread remaining tomato sauce.
8. Spoon on mushroom mixture.
9. Sprinkle the scallions, basil, oregano, olives, mozzarella, and Parmesan.
10. Bake for 8-10 minutes, or until cheese is melted and golden.
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