Ingredients
2
pita breads (6 inches in diameter)
2
cups sliced fresh mushrooms (5 ounces)
1
small red onion, thinly sliced
1/4
cup chopped green bell pepper
2
tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1
cup finely shredded reduced-fat mozzarella cheese (4 ounces)
1
tablespoon grated fat-free Parmesan cheese topping
Preparation
Heat oven to 425°F. Split each pita bread around edge with knife to make 2 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Top rounds with mushrooms, onion and bell pepper. Sprinkle with basil and cheeses.
Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 wedges.
