Mushroom Pita Pizza - 1

Recipe Ingredients

		Mushroom Pita Pizza
1 teaspoon	5ml	Olive oil
1/2 cup	31g / 1.1oz	Onion - diced
8 cups	320g / 11oz	Basil leaves - small fresh (small)
1/2 cup	118ml	Mushrooms
2 teaspoons	10ml	Fresh oregano - chopped OR
		(chanterelles, crepes - or
1/2 teaspoon	2.5ml	Crushed dried basil
		(shiitake or cultivated )
1 oz	28g	Fresh low-fat goat cheese
1		Whole-wheat pita bread
2		Plum Tomatoes - fresh thinly
		Zucchini Variation
1/2 cup	118ml	Zucchini - thinly sliced
3 tablespoons	45ml	Parmesan Cheese

Recipe Instructions

Preheat oven or toaster oven to 400F

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 oregano 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 zucchini for the mushrooms and Parmesan for goat cheese. Proceed as directed. ( I will keep the mushrooms and use Parmesan Cheese).

Source:
Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and Frances Towner Giedt

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