1、Vegetable Pita Pizzas

  • Makes: 4 servings
  • Carb Grams Per Serving: 20
  • Vegetable Pita Pizzas recipe

    Ingredients

    Method

    Place pita bread rounds on a baking sheet. Bake for 5 minutes.
  • Meanwhile, coat an unheated small skillet with nonstick cooking spray. Preheat over medium heat. Add the vegetables; cook and stir until crisp-tender.
  • Spread pizza sauce on pita bread rounds; sprinkle with cooked vegetables and cheese. Bake for 8 to 10 minutes more or until light brown. Serve warm. Makes 4 servings.

  • https://www.truecookbook.com/recipe/vegetable-pita-pizzas-11111/

    2、Greek Pita Pizzas

  • Makes: 4 servings
  • Carb Grams Per Serving: 25
  • Greek Pita Pizzas recipe

    Ingredients

    Method

    1. Preheat oven to 400 degrees F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
    2. Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet lined with parchment paper. Bake for 3 to 4 minutes or until lightly toasted.
    3. Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and olives; serve immediately. Makes 4 servings.

    3、Roasted Vegetable Pizzas

  • Makes: 8 servings
  • Serving Size: 1/4of one pizza
  • Carb Grams Per Serving: 32
  • Roasted Vegetable Pizzas recipe

    Ingredients

    • 3 mediumred, yellow, and/or green sweet peppers
    • 1 mediumonion, cut into very thin wedges and separated into strips
    • Olive oil nonstick cooking spray
    • 116 - ounce loaf frozen whole wheat bread dough, thawed
    • 1/2 teaspoon crushed red pepper
    • 1cup shredded part-skim mozzarella cheese (4 ounces)
    • 1 largered or yellow tomato, chopped (1 cup)
    • 1cup queso fresco or feta cheese (4 ounces)
    • 2tablespoons snipped fresh basil or oregano

    Method

    1. Halve sweet peppers, removing stems, membranes, and seeds. Place peppers, cut sides down, on a baking sheet lined with foil. Lightly coat onion strips with nonstick cooking spray. Place onion strips around peppers. Bake in a 425 degree F oven for 10 minutes. Remove onions and set aside. Bake peppers for 10 to 15 minutes more or until skin is bubbly and browned. Wrap peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, gently pull off the skin. Cut peppers into 1-inch-wide strips.
    2. Meanwhile, lightly coat two 12-inch pizza pans with nonstick cooking spray. Divide bread dough in half. Pat half of the dough into an 11-inch circle in each pizza pan, building up edges slightly. Prick bottom of crust with a fork. Do not let rise. Bake in a 425 degree F oven about 10 minutes or until browned. Remove from oven; cool on wire racks.
    3. Lightly coat each crust with nonstick cooking spray; sprinkle with crushed red pepper. Top with mozzarella cheese, roasted peppers, roasted onion, and tomato. Sprinkle with queso fresco or feta cheese.
    4. Bake about 7 minutes more or until cheese is melted and crusts are crisp. Sprinkle with basil or oregano. Makes 8 (1/4 of one pizza) servings.

    4、Chicken Parmesan Pita Pizzas

    Servings:6 Prep5 mins Broil8 mins
    Chicken Parmesan Pita Pizzas recipe

    Ingredients

    Method

    1. Heat broiler.
    2. In a glass pie plate or small dish, combine the chopped garlic, olive oil and salt. Add chicken; turn to thoroughly coat the chicken. Arrange the chicken tenders in a single layer on a broiler-pan rack.
    3. Broil the chicken about 4 inches from the heat for 3 minutes. Turn chicken tenders over with with a set of tongs. Continue to broil until cooked through, about 2 minutes. Remove the chicken tenders from the broiler. Leave the broiler on.
    4. When chicken tenders are cool enough to handle, thinly slice them. Set aside.
    5. Arrange the pita rounds, rough side up, on baking sheets.
    6. Toast the pita rounds under the broiler until barely golden around edges, 30 to 45 seconds.
    7. Spread a generous 1 tablespoon tomato sauce over each pita. Top each pita with the sliced chicken tenders, dividing equally. Sprinkle each pita with 1/2 tablespoon grated Parmesan cheese and very generous tablespoon of the shredded mozzarella cheese.
    8. Broil the pizzas about 4 inches from the heat until the mozzarella cheese is just melted, about 1 minute. Let pizzas stand a few minutes before serving.

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