|
Pita Pizzas Categories: appetizers, italian, brunches & entertaining, beans & legumes 4 whole wheat pita breads (4 inches 1 in -- ¥ ); ¥ 1/4 cup chopped onion (about 1 small) 1 small clov garlic; finely chopped 1 can great northern; (15-1/2 ounces) beans; drained and 1/4 cup liquid reserved 2 tablespoons chopped fresh or 2 teaspoons dried basil 1 large tomato; seeded and cut into 1/4-inch pieces 1 large green bell pepper into 16 thin rings 1 cup shredded part-skim mozzarella cheese (4 ounces) Heat oven to 425 degrees. Cut each pita bread around edge in half with knife. Place in ungreased jelly roll pan, 15-1/2 X 10-1/2 X 1 inch. Bake uncovered about 5 minutes or just until crisp. Cook onion and garlic in reserved bean liquid in 10-inch nonstick skillet over medium heat about 5 minutes, stirring occasionally. Stir in beans; heat through. Place bean mixture and basil in blender or food processor. Cover and blend or process until smooth. Spread about 2 tablespoons bean mixture on each pita bread half. Top each with tomato, bell pepper and cheese. Bake in jelly roll pan 5 to 7 minutes or until cheese is melted. 4 SERVINGS. - - - - - - - - - - - - - - - - - - Contributor: Betty Crocker's Low-Fat Yield: 4 servings Preparation Time: 0:00 |
Click To Bookmark our Site
9559
|
Since 08/23/06, You Are Visitor Number 1 |