Greek mushroom pita pizza

Yield: 4 Servings

Measure Ingredient
4 \N Pita Breads; 5-Inch
1 tablespoon Olive oil
12 ounces White Monterey Mushrooms; Sliced, About 4 Cups
½ cup Onion; Chopped
½ cup Plum (Roma) tomatoes; diced
1½ cup (6 Oz) Mozzarella Cheese; Shredded
1 can (6 oz.) solid white tuna in water; drained and flaked
¼ cup Black olives; sliced, pitted
⅓ cup (2 oz.) crumbled feta cheese

Preheat oven to 450 F. Place pitas on a baking sheet; bake until lightly toasted, about 5 minutes; set aside. In a large skillet, heat oil until hot. Add mushrooms and onion; cook, stirring occasionally, until most of the liquid evaporates, about 5 minutes. Add tomato; cook, stirring occasionally, until softened; about 3 minutes; set aside. Sprinkle each pita with ¼ cup of the mozzarella then equal amounts of the tuna, olives and feta. Sprinkle with remaining mozzarella, dividing evenly. Bake until cheese is melted, about 7 minutes. Serve immediately sprinkled with oregano leaves and crushed red pepper if desired. Yield: 4 portions Additional toppings: Sliced canned artichoke hearts; anchovies; sliced roasted red peppers.

Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Mar 28, 1998

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