Mushroom Pita Pizza

Recipe Ingredients

		Mushroom Pita Pizza
1 teaspoon	5ml	Olive oil
1/2 cup	31g / 1.1oz	Onion - diced
1/2 cup	118ml	Mushrooms
		(chanterelles - crepes, or
		(shiitake or cultivated )
1		Whole-wheat pita bread
2		Plum tomatoes - fresh thinly
8		Basil leaves - small fresh (small)
2 teaspoons	10ml	Fresh oregano - chopped or
1/2 teaspoon	2.5ml	Crushed dried basil
1 oz	28g	Fresh low-fat goat cheese - crumbled
		Zucchini Varition
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 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 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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