RECIPE TITLE "Mini Pita Pizza Wedges"
excerpted from American Medical Association Family Health Cookbook Copyright © 1997 by The American Medical Association. All Rights reserved
Makes 8 servings --- easy
Pita, the traditional Middle Eastern flatbread, makes a terrific base for these colorful, vegetable-strewn mini pizzas. They're simple enough for a weeknight family snack and festive enough for a sophisticated party.
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 whole-wheat or white pitas, 6 to 7 inches in diameter
3 medium plum tomatoes, very thinly sliced
1 small red onion, thinly sliced
1 small yellow bell pepper, seeded and thinly sliced
1/4 cup slivered fresh basil or 2 teaspoons dried
4 teaspoons grated Parmesan cheese
1. In a small bowl, combine the oil, garlic, salt, and cayenne. Set aside and let steep for 10 minutes.
2. Using a sharp knife, split the pitas all the way around the perimeter. Place the pitas cut side up on two baking sheets. Arrange the sliced tomatoes, onion, and bell pepper on the cut pitas and sprinkle with the basil. (The ingredients in this recipe can be prepared up to this point several hours ahead. Cover and refrigerate.)
3. Preheat the broiler. Dip a small brush in the oil and drizzle over the pita halves. Sprinkle with the cheese.
4. Broil about 5 inches from the heat source, until the pitas are lightly toasted and the vegetables slightly charred, 1 to 2 minutes.
5. Cut each round into 6 wedges, arrange on a platte r, and serve warm.
Facts per Serving
About 138 cals, 43 cals from fat, 5g total fat, 1g sat fat, 1mg chol, 258mg sodium, 21g total carbs, 0g fiber, 4g prot
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