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Title: Mushroom Pita Pizza
Categories: Diabetic Entree Vegetable Cheese
Yield: 4 Servings
| MUSHROOM PITA PIZZA | ||
| 1 | ts | Olive oil; |
| 1/2 | c | Onion; diced |
| 1/2 | c | Mushrooms; |
| (chanterelles, crepes, or | ||
| (shiitake or cultivated ) | ||
| 1 | 6" whole-wheat pita bread; | |
| 2 | Plum Tomatoes, fresh thinly sliced | |
| 8 | sm | Basil leaves; small fresh |
| 2 | ts | Fresh oregano; chopped OR |
| 1/2 | ts | Crushed dried basil; |
| 1 | oz | Fresh low-fat goat cheese; crumbled |
| ZUCCHINI VARITION | ||
| 1/2 | c | Zucchini; thinly sliced |
| 3 | tb | Parmesan Cheese |
Preheat oven or toaster oven to 400 degrees. In a heavy skillet over medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes until the onion and mushrooms are tender. Meanwhile, split pita bread in half horizontally. Place pita halves directly on oven rack and bake for 5 minutes or until lightly toasted. Arrange tomato slices and basil leaves on bread. Scatter cooked onions and mushrooms over top. Sprinkle with oregrano and goat cheese. Bake 3 to 8 minutes or until begins to brown around edges. Remove from oven and cut each pita half in 4 wedges.
NOTE: Substitute zuccihini for the mushooms and Parmesan for goat cheese. Proceed as directed. ( I will keep the mushrooms and use Parmesan Cheese).
Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES CAL: 66; PRO: 2g; CAR: 9g; FAT: 2g(CALORIES FROM FAT 27%); CHO: 5mg;
Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and Frances Towner Giedt
Brought to you and yours via Nancy O'brion and her Meal-Master
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