Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Lowfat mozzarella cheese; shredded |
| 1 \N | Pita bread |
| \N \N | Sun-dried tomatoes; rehydrated in water and chopped |
| 1 \N | Marinated artichoke heart; rinsed and drained, chopped or sliced |
| \N \N | Fresh basil |
| \N \N | Red pepper; hot or mild, fresh or roasted |
Shred low-fat mozzarella onto pita round, add sun-dried tomatoes, marinated artichoke heart, snips of fresh basil and a bottled red pepper or, thinly slice a fresh red pepper. Broil until hot and bubbly. (p237) >From THE STANFORD UNIVERSITY HEALTHY HEART COOKBOOK, by Helen Cassidy Page and John Speer Schroeder (Chronicle, 1997). >Edited by Pat Hanneman 3/98 Recipe by: HEALTHY HEART COOKBOOK, by Stanford University Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 21, 1998