Mushroom Pita Pizza from Healthy Diabetic Recipes

Mushroom Pita Pizza Recipe

Recipe Ingredients:

MMMMMMUSHROOM PITA PIZZA

1 tsp Olive oil
1/2 cup Onion, diced
1/2 cup Mushrooms
(chanterelles, crepes, or
(shiitake or cultivated )
1 6" whole-wheat pita bread
2 Plum Tomatoes, fresh thinly sliced
8 small Basil leaves, small fresh
2 tsp Fresh oregano, chopped OR
1/2 tsp Crushed dried basil
1 oz Fresh low-fat goat cheese, crumbled

MMMMMZUCCHINI VARITION

1/2 cup Zucchini, thinly sliced
3 tbsp Parmesan Cheese

Recipe Instructions:

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

Servings: 4

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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